Low-Carb Cabbage Enchilada
Recipe type: Appetizer
Cuisine: American
 
These Low-Carb Enchiladas are SO good, you won't even miss the tortilla.
Ingredients
  • 1 head green cabbage
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • Kosher salt
  • 2 garlic cloves, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 3 c. shredded, cooked chicken
  • 1⅓ c. red enchilada sauce, divided
  • 2 tbsp. chopped cilantro, plus more for garnish
  • 1 c. shredded monterey jack
  • ½ c. shredded cheddar
  • Sour cream, for drizzling
Instructions
  1. Preheat oven to 350ยบ. 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.
  2. In a large skillet over medium heat, heat oil. Add onion and pepper and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in lime juice and cilantro.
  3. 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.
  4. Spoon remaining ⅓ cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, 20 minutes. Garnish with sour cream and cilantro and serve.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/low-carb-cabbage-enchilada/