Low-Carb Cabbage Enchiladas

Low-Carb Cabbage Enchiladas

Recipe by Sandra MyersCourse: MainCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 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


  • 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.
Low-Carb Cabbage Enchiladas
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