Low-Carb Cabbage Enchiladas

By ccavaletti

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 cheese
• 1/2 c shredded Cheddar cheese
• Sour cream, for drizzling

Details

Servings 4
Adapted from

Preparation

Step 1

Preheat oven to 350º.

In a large pot, boil 4 c 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. Food 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 c enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.

Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro.

From delish.com