Preheat oven to 400 degrees.

Bring a large pot of water to a boil with 1/4 cup of salt. When water is boiling, place 4-5 collard green leaves in and boil for 30 seconds. After time is up, remove from water and immediately transfer to ice water to stop the cooking. Drain water, lay the leaves out on a towel and pat dry. Repeat until all leaves are blanched and dried.

In a large skillet, heat olive oil. When hot, add in peppers and greet chilis. Next, add in the beef and stir in with chilis, sauce, and spices. Cook meat to completion (no red pieces), then add in the cooked sweet potato and stir. Set aside.

Place one leaf on a cutting board or plate. On the middle third of the leaf, place 1/2 or 1/4 cup of meat (depending on the size of the leaf, the larger can take about 1/2 cup, and smaller leaves can hold about 1/4 cup). Top the meat with cheese, tuck in the sides, then roll from the top of the leaf to the stem—the meat shouldn’t fall out because the ends are tucked in, and the leaves should still be firm enough to not tear.

Place in a square 8X8 or equivalent baking pan. Top with desired enchilada sauce or salsa (I used Trader Joe's salsa verde) and remaining cheese.

Bake for 25 minutes with foil, then remove foil and bake for 12-15 more minutes. Serve hot with any additional desired toppings, like fresh cilantro.