Low Carb Enchilada Cabbage Rolls
These Low Carb Enchilada Cabbage Rolls are made with cabbage leaves instead of tortillas and stuffed with chicken, cheese and green chiles for a healthy weeknight meal!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large head of cabbage
- 1.5 tablespoons olive oil
- 1/2 cup finely diced white onion, (about 1/4 large white onion)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 pounds boneless skinless chicken breasts,
- 1 4-ounce can diced green chiles
- 1 1/4 cup shredded mozzarella cheese
- 2 1/4 cups enchilada sauce
- optional toppings: chopped cilantro, diced tomatoes, avocados
Instructions
- 1
To prepare the cabbage rolls
- 2
Fill a large pot with hot water and bring to a boil over medium-high heat. While water is coming to a boil, remove 10-12 whole cabbage leaves from a raw head of cabbage and rinse under cold water. Place 1-2 cabbage leaves in the boiling water and blanch for 1 minute. Remove from boiling water and transfer to a large bowl full of ice water. Remove from ice water after 30 seconds or when cool enough to handle. Continue until all the cabbage leaves have been blanched.
- 3
To prepare the chicken filling
- 4
Preheat oven to 375 degrees F. In large saute pan, heat olive oil over medium-high heat. Add diced onions and saute for 3 minutes, stirring occasionally.
- 5
Add diced chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
- 6
To assemble the enchiladas
- 7
Lay out the blanched cabbage leaves and spread some of the chicken mixture in the middle. Top with 2 tablespoons of cheese, roll them up, fold in the edges and place seam down in a large baking dish. Repeat with the remaining ingredients.
- 8
Pour the enchilada sauce on top of the enchiladas and bake uncovered for 25 minutes. Garnish with cilantro, diced tomatoes and avocados if desired. Remove from oven and serve immediately.