Chicken and Cabbage Enchiladas

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

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. 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.