Soulful Enchiladas


Soulful Enchiladas

Soulful Enchiladas: A Fusion of Mexican and Southern Flavors

In the realm of soul food, we bring you a delightful fusion of Mexican and Southern flavors with our Soulful Enchiladas. This dish combines the traditional Mexican enchiladas with the comforting and rich elements of soul food. Get ready to indulge in a harmonious blend of spices, flavors, and textures that will leave you craving for more.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Soul food enthusiasts, Pescatarian (if smoked turkey is omitted), Nut-free, Soy-free, Shellfish-free

Wheat (flour tortillas), Dairy (cheddar cheese)

Vegetarian, Vegan, Gluten-free, Dairy-free, Paleo


While the original Mexican enchiladas are typically made with corn tortillas, filled with meat or cheese, and topped with a spicy tomato sauce, our Soulful Enchiladas take a twist by incorporating soul food elements. We use flour tortillas instead of corn, and the filling consists of a combination of seasoned collard greens, black-eyed peas, and smoked turkey. The enchiladas are then smothered in a flavorful gravy made with a roux and chicken broth, giving it a soulful touch. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat: 18g (Saturated Fat: 8g)
  • Carbohydrates: 45g (Sugars: 4g)
  • Protein: 25g
  • Fiber: 6g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
  3. 3.
    Add the collard greens, black-eyed peas, and smoked turkey to the skillet. Season with smoked paprika, dried thyme, onion powder, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  4. 4.
    In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 2 minutes, stirring constantly.
  5. 5.
    Gradually whisk in the chicken broth until the mixture thickens. Season with salt and pepper to taste.
  6. 6.
    Pour half of the gravy into the collard greens mixture and stir to combine.
  7. 7.
    Warm the flour tortillas in the microwave for a few seconds to make them pliable.
  8. 8.
    Spoon the collard greens mixture onto each tortilla and roll them up tightly. Place the enchiladas seam-side down in a greased baking dish.
  9. 9.
    Pour the remaining gravy over the enchiladas and sprinkle with shredded cheddar cheese.
  10. 10.
    Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  11. 11.
    Garnish with chopped green onions before serving.

Treat your ingredients with care...

  • Collard greens — Remove the tough stems before cooking and chop the leaves into bite-sized pieces.
  • Smoked turkey — Use leftover smoked turkey or purchase pre-cooked smoked turkey from a deli for convenience.
  • Flour tortillas — Warm them in the microwave for a few seconds to make them more pliable and easier to roll.

Tips & Tricks

  • If you prefer a spicier kick, add a pinch of cayenne pepper to the collard greens mixture.
  • Serve the enchiladas with a dollop of sour cream or a side of hot sauce for extra flavor.
  • Feel free to customize the filling by adding other soul food ingredients such as black beans, corn, or okra.
  • Leftover enchiladas can be refrigerated and reheated for a quick and delicious meal the next day.
  • For a vegetarian version, substitute the smoked turkey with smoked tofu or tempeh.

Serving advice

Serve the Soulful Enchiladas hot, straight from the oven. Garnish with chopped green onions for a pop of freshness. Accompany the enchiladas with a side of coleslaw or a simple green salad to balance the richness of the dish.

Presentation advice

Arrange the enchiladas on a serving platter, placing them seam-side down to showcase the filling. Drizzle any remaining gravy over the top and sprinkle with additional shredded cheddar cheese for an enticing presentation. Add a sprig of fresh herbs, such as parsley or cilantro, as a final touch.