If you’re looking to lighten up a classic enchilada dish (or maybe you are following a grain-free diet), try swapping out the tortillas for cabbage. Because of the flavors of green chilies and cilantro, you will not notice any strong cabbage flavor making these enchiladas a perfect low carb way to enjoy a popular Mexican dish!
Green Chile Cabbage Enchiladas
(Adapted from Collin’s Recipe that was originally posted here)
1 head of cabbage
about 3 cups of shredded chicken (I used part of a rotisserie chicken)
1 cup chicken broth
1 cup sour cream
2 (7 ounce) cans of chopped green chiles
Handful of fresh cilantro
Salt & pepper (to taste)
1/2 teaspoon cumin
4 green onions, chopped
shredded cheese (optional)
For the Sauce:
Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles. Heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper. My sauce wasn’t as thick as we like it so I ended up whisking in about 1/2 teaspoon cornstarch to thicken (keep this in mind to adjust to your preference).
For the Enchiladas:
Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling and this helped quite a bit. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
Mix the shredded chicken with chopped fresh cilantro, green onion, and shredded cheese (optional). I also seasoned well with salt & pepper, and cumin.
Take your cabbage leaves and place the chicken mixture inside of them and roll up. I also put a tablespoon or so of the sauce in with the chicken mixture. Place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese.
Bake at 350° for about 20 to 30 minutes.
This recipe ended up making seven cabbage enchiladas (since my kids love flour tortillas, I made two enchiladas with flour tortillas for them). I mention this because if you really aren’t interested in trying out the cabbage, this recipe also works great with flour tortillas. As you can see from the pictures, I topped ours with more chopped cilantro and onion and they were so good!