Low-Carb Cabbage Enchiladas
Recipe type: Appetizer
 
Skeptical about cabbage? You might be surprised how well it melds with the other flavors. We're fans!
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
  • 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 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.
  2. 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.
  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, about 20 minutes. Garnish with sour cream and more cilantro and serve.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/low-carb-cabbage-enchiladas/