Low Carb Enchilada Cabbage Rolls
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
10 enchiladas
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Calories
153 kcal
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Course
Main Course
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Cuisine
Mexican
Low Carb Enchilada Cabbage Rolls
Description
This recipe begins by blanching whole cabbage leaves briefly in boiling water followed by cooling to soften the leaves for rolling. The filling combines diced chicken breast sautéed with finely diced white onion, green chiles, and a blend of onion powder, garlic powder, ancho chili powder, cumin, and salt for flavor. The prepared cabbage leaves are individually filled, rolled, and laid in a baking dish. The rolls are covered with shredded mozzarella cheese and enchilada sauce, either homemade or store-bought, to maintain moisture and add richness. Baking at 375°F melds the flavors and softens the cabbage further while browning the cheese. Optional toppings like cilantro, tomato, and avocado add freshness and texture contrast. This preparation provides a comforting casserole-style dish with the familiar enchilada flavor profile while cutting carbs by using cabbage instead of tortillas.
Ingredients
- 1 large cabbage head
- 1.5 tablespoons olive oil
- 1/2 cup white onion about 1/4 large white onion, finely diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon salt
- 1 1/2 pounds chicken breast diced into small bite sized pieces (or pre-cooked shredded chicken, boneless, skinless
- 1 ounce can diced green chiles
- 1 1/4 cup mozzarella cheese shredded
- 2 1/4 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce, green enchilada sauce or 2 cups store-bought enchilada sauce)
- cilantro chopped; diced; optional toppings
- tomato
- avocado
Instructions
To prepare the cabbage rolls
- Fill a large pot with hot water and bring to a boil over medium-high heat. While water is coming to a boil, remove 10-12 whole cabbage leaves from a raw head of cabbage and rinse under cold water. Place 1-2 cabbage leaves in the boiling water and blanch for 1 minute. Remove from boiling water and transfer to a large bowl full of ice water. Remove from ice water after 30 seconds or when cool enough to handle. Continue until all the cabbage leaves have been blanched.
To prepare the chicken filling
- Preheat oven to 375 degrees F. In large saute pan, heat olive oil over medium-high heat. Add diced onions and saute for 3 minutes, stirring occasionally.
- Add diced chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas
- Lay out the blanched cabbage leaves and spread some of the chicken mixture in the middle. Top with 2 tablespoons of cheese, roll them up, fold in the edges and place seam down in a large baking dish. Repeat with the remaining ingredients.
- Pour the enchilada sauce on top of the enchiladas and bake uncovered for 25 minutes. Garnish with cilantro, diced tomatoes and avocados if desired. Remove from oven and serve immediately.
Notes
- For pre-cooked shredded chicken, sauté onions, green chiles, and spices for 10 minutes before adding the chicken.
- Omit mozzarella to make this recipe dairy-free and paleo compliant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1enchilada roll | |
| Calories | 153kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 650mg | 27% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 80mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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