Cabbage Enchiladas Recipe
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Category: |
Category: |
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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 or 1lb cooked ground beef
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
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Directions: |
Directions:1. Preheat oven to 350º.
2. 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.
3. 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.
4. 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.
5. 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. |
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Number Of
Servings: |
Number Of
Servings:4 Servings |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: I prefer cooking these with beef. This is a Low Carb Keto recipe.
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