Cabbage Wrapped Chicken Enchiladas
When I tried to cut the carbs after New Year’s dinners, these Cabbage Wrapped Enchiladas were on the menu. First, they are healthy and quite easy to make. Second, they’re crazy good. And the last reason is that they’re super impressive, making them great for both family meals and small parties. They do work with my family!
The tortillas are swapped with cabbage leaves (in big chunks). Everything in moderation, right? The food still tastes good while providing less carbs than you think. Cabbage is run under warm water to soften, then peeled off whole leaves, drained and let cool on a towel. The process continues by pouring chicken mixture over each cabbage leaf, drizzling with a spoonful of enchilada sauce and sprinkle with cheese. Then rolling up and place seam side down in baking dish and baked. These enchiladas come out “irresistible”!
If you want cabbage and chicken to serve at a time, you should never miss these cabbage wrapped chicken enchiladas. I’ve made them for my family and they successfully got us hooked. Just give them a try to find why.
Cabbage Wrapped Chicken Enchiladas
Course: Dinner, MainCuisine: AmericanDifficulty: Medium4
servings20
minutes30
minutesWhen I tried to cut the carbs after New Year’s dinners, these Cabbage Wrapped Enchiladas were on the menu. First, they are healthy and quite easy to make. Second, they’re crazy good.
Ingredients
1 lb ground chicken
1 head of cabbage
1/4-1/2 cup shredded Mexican blend cheese
2 cans chopped green chilies
1 small yellow onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper to taste
2 cups Enchilada Sauce (homemade or store bought)
Garnish with chopped cilantro
Directions
- Preheat oven to 350 degree F. Prepare a baking dish.
- Cut off stem of cabbage head. Dip under warm water to soften, start peeling leaves in big chunks.
- Boil 2 cups of water with a teaspoon salt in a pot. Lay 1-2 leaves of cabbage at a time in boiling water and boil for 30 seconds, fully submerging. Arrange on paper towel to drain and cool.
- Heat olive oil in a skillet on medium-high heat. Add diced onions and green chilies. Fry until onions become translucent, about 3 minutes.
- Add chicken and break up until brown, about 3 minutes. Add cumin, cayenne, salt and pepper; stirring constantly, for more 2 minutes. Transfer chicken to a paper towel to drain.
- Pour a thin layer of enchilada sauce to the bottom of baking sheet.
- To assemble, place cabbage leaf on a cutting board, add a few spoons of meat mixture in center. Drizzle with a spoonful of enchilada sauce and sprinkle with cheese. Roll up and place seam side down in baking dish.
- Spread more enchilada sauce and cheese on top. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for more 5 minutes.
- Garnish with chopped cilantro and lime. Serve.
