Without the guilt, you can enjoy all the flavors of traditional enchiladas. These chicken cabbage enchiladas with low-carbs are full of protein and vegetables, so they are a healthy and filling choice for dinner.
Ingredients: 1 lb chicken breast, cooked and shredded. 1 small head cabbage, leaves separated. 1 cup shredded cheese. 1 cup enchilada sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Preheat oven to 375F 190C. In a large skillet, saut diced onion and bell pepper until softened. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook for 2-3 minutes. Remove the core from the cabbage leaves and blanch them in boiling water for 2 minutes. Drain and set aside. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a spoonful of the chicken mixture onto each cabbage leaf and roll up, tucking in the sides. Arrange the cabbage rolls in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
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