Low-Carb Cabbage Enchiladas
Uncertain about cabbage? Prepare to be amazed by how seamlessly it harmonizes with various flavors. We're enthusiasts! (If you prefer burritos, give Cabbage Burritos a shot.)
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
- 1 1/3 c. red enchilada sauce, divided
- 2 tbsp. chopped cilantro, plus more for garnish
- 1 c. shredded Monterey jack
- 1/2 c. shredded cheddar
- Sour cream, for drizzling
Instructions
- 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.
- 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.
- 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.
- Spoon remaining 1/3 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.
Nutrition
Calories: 544kcalCarbohydrates: 19gProtein: 35gFat: 33gSaturated Fat: 13gCholesterol: 118mgSodium: 1257mgPotassium: 808mgFiber: 9gSugar: 16gCalcium: 441mgIron: 4mg
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