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Low-Carb Cabbage Enchiladas

Low-Carb Cabbage Enchiladas
Skeptical about cabbage? You might be surprised how well it melds with the other flavors. We're fans!
Recipe type: Appetizer
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.

 

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