Creamy Chicken and Collard Green Enchiladas

Kale goes well with this chili sauce, but you can replace it with other hearty greens, such as kale. For easy preparation of kale, simply dip the leaves in a sink of cold water, stir them, then let them soak for a few minutes so that the grits settle to the bottom of the sink. When using cabbage, be sure to remove the tough, fibrous stems before slicing — they're not as good for eating.
Preheat the oven to 375°F. Lightly coat a 13-inch x 9-inch baking dish with cooking spray; set aside. Melt the butter in a large skillet over medium-high heat. Add the cabbage, onion and minced garlic; cook, stirring frequently, until the cabbage is cooked to the desired degree of tenderness, 10-15 minutes. Add the cream cheese, milk, sugar, salt, pepper, and 1 cup of cheese; cook, stirring constantly, until fully warmed, about 4 minutes. Remove from the heat and stir in the chicken.Whisk together the enchilada sauce and sour cream in a small bowl. Place 1 cup of the sauce mixture in the prepared baking dish.Wrap the tortillas in damp paper towels and wrap tightly with plastic wrap. Reheat in the microwave on high power until the tortillas are tender, about 1 minute. (Softening the tortillas prevents them from bursting.)Spoon about 1/3 cup of the green cabbage mixture just below the center of each tortilla. Fold the opposite sides of the tortilla on top of the filling and roll up. Place the enchiladas seam-side down on the sauce mixture in the roasting pan. Top with the remaining sauce mixture and the remaining 1 cup cheese.Bake in the preheated oven until light brown and bubbly, 25 to 30 minutes. Garnish with chopped radishes, jalapenos and cilantro leaves.