Low-Carb Cabbage Enchiladas
Skeptical about cabbage? You might be surprised how well it melds with the other flavors. We’re fans! (If you’re more of a burrito person, try Cabbage Burritos.)
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- 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
Directions
-
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Place 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.
- Step 4Spoon 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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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
