This Low-Carb Stuffed Cabbage Enchiladas recipe is brilliant! It takes all the flavor you love from Mexican-style enchiladas and combines it with the low-carb cooking technique of stuffed cabbage rolls. You get to enjoy the high-protein, low-carb recipe of shredded chicken breasts in a spicy, sugar-free enchilada sauce!
- 8 large cabbage leaves
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 1/2 red bell pepper chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 cups boneless and skinless chicken breasts shredded (leftovers work great!)
- 1 cup no-sugar added enchilada sauce
- 1/2 cup fat free cheddar cheese
Preheat oven to 400 degrees. Spray a small casserole dish with non-stick spray and set aside.
Bring a large pot of water to a boil. Once boiling, place each cabbage leave into the water for about 30 seconds. Remove, place on paper towel, and gently pat dry.
Once cabbage leaves are cooked, heat the olive oil in a large skillet on medium heat. Once hot, add the onion, bell pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Stir in the cumin, chili powder, salt, red pepper, and chicken. Cook until chicken is hot and remove from stove.
Place the cabbage leaves on a flat surface. Divide the chicken mixture evenly between each leaf and place in a line down the center. Fold in the side of each leaf and roll into a burrito shape. Place in the prepared casserole dish. Pour the enchilada sauce over top and sprinkle with the cheese.
Bake for 15 to 20 minutes or until cheese is melted and bubbly. Let sit for 5 minutes before serving.