Low-Carb Cabbage Enchiladas

delish.com
serves 4
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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.