Low-Carb Cabbage & Chicken Enchiladas
I saw another one of those quick recipe video things and decided to try it out. We love Mexican food at our house and are always wanting to try new things!! Before I even looked at the actual recipe, I bought a head of lettuce instead of cabbage. OOPS! So, mine were a tad different but still tasted amazing!! The kids loved it too, I bet it would be even better with cabbage though :) video link below!!
- INGREDIENTS-
- 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
- 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.
https://www.delish.com/cooking/recipe-ideas/a20958094/low-carb-cabbage-enchilada-recipe/fbclid=IwAR28f0m_oWfUdKG31drAKwZy4rMiX5yz29YByR7hxCk2Us065wuzXaMZtVc
VOILA!!
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