Tuesday, 19 June 2018

Chicken and Cabbage Enchiladas

These low-carb chicken enchiladas are so good, you won't even miss the tortilla. Thank you Delish

head green cabbage
1 tbsp. extra-virgin olive oil
large onion, chopped
red bell pepper, chopped
Kosher salt
cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. shredded, cooked 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

  • 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 melted, about 20 minutes. 
  • Garnish with sour cream and more cilantro and serve.

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