I LOVE enchiladas… they are so delicious and always seem to hit the spot. So of course, I had to find a way to incorporate them into my new way of eating. Since I’m not eating grains, I had to get creative as I needed something other than tortillas to wrap up my enchiladas with. I looked in my fridge and noticed a big head of cabbage… perfect! 🙂
Shredded Chicken (I used leftovers from a rotisserie chicken we had)
1 cup chicken broth
1 cup sour cream
2 (4 ounce) cans of chopped green chiles
Salt & pepper (to taste)
1/2 teaspoon cumin
4 green onions, chopped
Shredded cheese (optional)
Preheat the oven to 350 degrees
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.
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. This helped a ton. 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 and shredded cheese (optional). I also seasoned well with salt & pepper.
Spread the enchilada sauce in the bottom of an 8x8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish.
Pour the rest of the enchilada sauce over them. I also topped with shredded cheese.
Bake at 350° for about 20 to 30 minutes.
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* Please note that I have started incorporating dairy products back into my diet, so that’s why I decided to concoct a sour cream enchilada sauce. You can always substitute this sauce for more of a red sauce if you are trying to stay away from dairy products.