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!
Ingredients
- 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
Description
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Preheat oven to 400 degrees. Spray a small casserole dish with non-stick spray and set aside.
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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.
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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.
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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.
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Bake for 15 to 20 minutes or until cheese is melted and bubbly. Let sit for 5 minutes before serving.
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