Cabbage Enchiladas

Keto Cabbage Enchiladas

Ingredients:

1 head green cabbage
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups shredded cooked chicken
1 1/3 cup red enchilada sauce
2 tablespoons chopped cilantro, plus more for garnish
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar
Sour cream for drizzling

Directions:

Preheat oven to 350º. 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. Garnish with sour cream and more cilantro and serve.