Low-Carb Cabbage Enchiladas
Low-Carb Cabbage Enchiladas
Course: MainCuisine: AmericanDifficulty: MediumServings
servings
4
Prep time
10
minutesCooking time
30
minutesIngredients
1 head green cabbage
3 cup cooked and shredded chicken
1 1/3 c. red enchilada sauce, divided
1 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar
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
2 tbsp. chopped cilantro, plus more for garnish
sour cream, for drizzling
Directions
- Preheat oven to 350º F.
- Pour 4 cup of water in a large pot, bring to a boil. Dip each cabbage leaf in water for 30 seconds and transfer to a plate line with towel paper to dry; using a tong.
- Heat oil in a large skillet over medium heat. Add onion and bell pepper and season with salt.
- Cook for 5 minutes until soft. 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.
- To assemble, place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito!
- Repeat with remaining cabbage leaves and chicken filling.
- Spread remaining enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.
- Bake in the oven cheese is melty, about 20 minutes. Garnish with sour cream and cilantro. Serve.
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