Low-Carb Cabbage Enchiladas
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Skeptical about cabbage? You might be surprised how well it melds with the other flavors. We're fans! (If you're more of a burrito person, try Cabbage Burritos.)
Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
40
mins
Ingredients
1
head green cabbage
1
tbsp.
extra-virgin olive oil
1
large onion, chopped
1
red bell pepper, chopped
Kosher salt
2
cloves garlic, minced
2
tsp.
ground cumin
2
tsp.
chili powder
3
c.
cooked and shredded chicken
1 1/3
c.
red enchilada sauce, divided
2
tbsp.
chopped cilantro, plus more for garnish
1
c.
shredded Monterey jack
1/2
c.
shredded cheddar
Sour cream, for drizzling
Directions
- Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
- In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
- Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
- Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.
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