CABBAGE WRAPPED CHICKEN ENCHILADAS

This cabbage enchilada recipe definitely made the cut for pre-wedding and is still on the team post-wedding. It is that tasty! You honestly don’t even miss the tortilla! Everything in moderation right? But don’t expect for one second I was about to deprive you of all the goodness in these enchiladas. There is some melty-cheesy action going on as well!

The trick to making these cabbage enchiladas a success, is patience and a gentle hand. To get the cabbage leaves to become plyable, you must first do a couple steps. Cut off the base of the cabbage head and run it under warm water. This will help you peel the cabbage leaves and get them off in one whole leaf. Do this part carefully!

Those suckers like to tear, hence the “gentle hand”. Once you have gotten the amount of leaves you are seeking (this recipe will make about 5-6 rolled up enchiladas so double up if you have a large family or want leftovers), place them in a pot of salted boiling water for about 30 seconds each leaf. Make sure you submerge the entire leaf so it all becomes soft. I do one leaf at a time so they don’t all become a mangled nest in the water. Lay them out on a towel and let them drain and cool off before handling.

That is how you prep the leaves! Now, buying tortillas is way easier….but this is a healthier, unprocessed option. It is delicious and like I said….what tortilla???

INGREDIENTS :

1 lb ground chìcken
1 head of cabbage
1 tablespoon olìve oìl
2 cans chopped green chìlìes (ì used Hatch, one can mìld, one can hot)
1 small yellow onìon, dìced
1 teaspoon cumìn
1/4 teaspoon (or more) cayenne
salt and pepper to taste
2 cups of my Enchìlada Sauce (or used store bought)
1/4-1/2 cup shredded Mexìcan blend cheese (ìf gluten-free make sure to read label to make sure!)
Garnìsh wìth chopped cìlantro

INSTRUCTIONS :

Preheat oven to 350 degrees
Cut stem of cabbage head off
Run head of cabbage under warm water to soften, start peeling leaves in big chunks
In a pot, boil 2 cups of water with a teaspoon salt
place 1-2 leaves at a time in boiling water and boil for 30 seconds, fully submerging the cabbage leaf
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