Cabbage Wrapped Chicken Enchiladas
Cabbage Wrapped Chicken Enchiladas
Normal enchiladas have carb counts of anywhere from 40-60 g per serving. But these little veggie packed beauties only have 3.5 g net carb per enchilada. Can use leftover chicken.
Ready in: 45 minutes
Serves: 10
Complexity: very-easy
kcal: 360
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Ingredients
Enchilada Sauce:--
3 (480 g) cans of Watties tomato sauce
3 tbsp chilli powder
3 tbsp granulated sweetener, to taste
1½ tbsp ground paprika
3 tsp ground cumin
1½ tsp dried oregano
⅜ tsp ground cayenne pepper
Enchilada Filling:--
7 cup cooked pulled chicken
5¼ cup mozzarella cheese, divided
¼ tsp SIDS CRAZY SALT
7 savoy cabbage leaves
Directions
Preheat the oven to 175°C and set a large pot of water to boil.
Enchilada Sauce:-- add all sauce ingredients to a medium sized sauce pan and bring to a low simmer. Simmer until ready to use.
Add the cabbage leaves to the pot of boiling water and cook for 2 minutes. Remove from water and dry the leaves.
Take a sharp paring knife and slice half of the hard middle rib off of the cabbage leaves. (This is to make the leaves thinner and more pliable)
Filling:-- mix chicken with ½ cup enchilada sauce, a sprinkle of SIDS CRAZY SALT and 1 cup mozzarella cheese.
Spread ½ cup enchilada sauce over the bottom of an 28x18 cm casserole dish.
Add ⅓ cup filling to the middle of a cabbage leaf. Roll the thin sides of the leaves in. Roll the rib side next, like you would a burrito. Arrange the enchiladas in the casserole dish.
Pour the remaining sauce on top of the enchiladas. Sprinkle remaining ¾ cup mozzarella on top.
Bake for 20-25 minutes until the cheese melts.