CABBAGE WRAPPED CHICKEN ENCHILADA
yield: 4 servings
- 1 Head Green Cabbage
- 1 Tbsp Extra Virgin Olive Oil
- 1 Large Onion (Chopped)
- 1 Red Bell Pepper (Chopped)
- Salt
- 2 Cloved Garlic (Minced)
- 2 tsp Ground Cumin
- 2 tsp Chili Powder
- 3 c Chicken (Cooked and shredded)
- 1 1/3 c Enchilada Sauce
- 2 Tbsp Cilantro (Chopped)
- 1 c Shredded Monterey Jack Cheese
- 1/2 c Shredded Cheddar Cheese
Preheat oven to 350º degrees.
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.
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. 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.
Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.
Bake until melty, about 20 minutes.
Suggestion: Serve with sour cream.
