3cupsshredded chickencooked. Also, you can use leftover chicken or rotisserie chicken.
1 ⅓cupsenchilada saucered enchilada sauce
2tbspcilantrochopped, plus more for garnish.
1cupMonterey jack cheeseshredded
½ cupsour creamfor garnish
Preheat your oven to 350° F. Add four cups of water to a stockpot and bring to a boil. Using kitchen tongs, dip each cabbage leaf into the water for 30 seconds and then drain them on a paper towel.
Heat the olive oil over medium-high heat, using a large skillet. Saute the onion and bell pepper for about five minutes, until soft. Add the cumin, chili powder, and garlic and stir well. Add a cup of the enchilada sauce, along with the chicken, and stir well. Turn the heat off and stir in cilantro, if desired.
Use a heaping tablespoon to scoop out a portion of the chicken mixture onto the center of each cabbage leaf. Fold in the ends and then roll the sides in like a burrito. Place the cabbage rolls into a rectangular casserole dish and pour the remaining enchilada sauce over them. Combine the cheeses and evenly sprinkle over the enchiladas. Bake for 20 minutes and drizzle sour cream over the enchiladas. Garnish with additional cilantro if desired.
Net Carbs - 9 grams
Protein - 21 grams
Fat - 14 grams
Adding a teaspoon of white vinegar to the water may reduce the bitterness of the cabbage.