Colorful Chicken Enchilada Cabbage Rolls

Recipe Classifications

Cuisine:

Tex-Mex

Meal:

Lunch, Dinner

Diet:

Gluten-Free, Nut-Free, Keto, Paleo, Whole30, Atkins, Mediterranean Diet, DASH

Rainbow:

Green, Red

Freezes well:

Yes

Prep Time  (total time):

Under 30 Minutes  (Under 1 Hour)

Sharing is caring!

Colorful Chicken Enchilada Cabbage Rolls

Beautiful chicken enchiladas perfect for those with a craving for healthy Mexican cuisine.(gluten-free, nut-free, low-carb, keto, whole30, paleo)
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5 people
Calories 1909kcal

Ingredients

  • 1 large head of cabbage
  • 1.5 tablespoons olive oil
  • 1/2 cup finely diced white onion ~1/4 large white onion
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken breasts diced into small bite sized pieces (or pre-cooked shredded chicken)
  • 1 4- ounce diced green chiles can
  • 1 1/4 cup shredded mozzarella cheese
  • 2 1/4 cups enchilada sauce
  • chopped cilantro, diced tomatoes, avocados optional toppings:

Instructions

Cabbage Rolls

  • Bring a large pot to a boil over medium-high heat. 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, then transfer to a large bowl of ice water for about 30 seconds (or until cool enough to handle). Continue until all have been blanched.

Chicken Filling

  • Preheat oven to 375 F degrees.
  • In large saute pan, heat olive oil over medium-high heat. Saute diced onions for 3 minutes, stirring occasionally.
  • Add chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute all for 6-8 minutes, stirring occasionally, or until the chicken is cooked all the way through. Remove from heat and set aside.

Combining into Enchiladas

  • Lay out the blanched cabbage leaves. Spread some of the chicken mixture in the middle. Top with 2 tablespoons of cheese, roll them up, fold in the edges, and place them seam down in a baking dish. Repeat until all are done.
  • 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 the oven and enjoy!

Notes

Tips:
1) If you are using pre-cooked shredded chicken, saute the onion and green chiles in olive oil with all the spices for 10 minutes, remove from heat and stir in the chicken.
2) The easiest way to get soft cabbage is to freeze the head of cabbage, then place it in a colander to defrost. This will make the leaves extremely pliable.
 
* Optional items are not in nutrition calculation.

Nutrition

Calories: 1909kcal | Carbohydrates: 119g | Protein: 199g | Fat: 72g | Saturated Fat: 26g | Cholesterol: 546mg | Sodium: 8263mg | Potassium: 4480mg | Fiber: 37g | Sugar: 70g | Vitamin A: 6117IU | Vitamin C: 406mg | Calcium: 1174mg | Iron: 13mg

Recommended products

AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat, Macaron - Pack of 2

5/5

Keliwa's 12 - Cup Silicone Muffin Pan

4.5/5

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
The Husband

The Husband

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.