By Lina | Recipe/DIY Content Creator
Feb 16, 2019 @ 9:04 PM MST
Green Chile Cabbage Enchiladas Recipe
yield: 7 SERVINGS
prep time: 25 MINUTES
cook time: 25 MINUTES
total time: 50 MINUTES
Ingredients
- 1 head of cabbage
- 3 cups shredded chicken
- 1 cup chicken broth
- 1 cup sour cream
- 2 (7 oz. cans) green chiles (14 oz. total)
- Handful of fresh cilantro
- salt & pepper to taste
- 1/2 teaspoon cumin
- 4 green onions, chopped
- 1 cup shredded cheese, optional
Directions
1
Preheat oven to 350 degrees F.
2
For the Sauce: Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles.
3
Heat thoroughly but do not boil, and make sure to stir often. Let simmer for just a bit and the sauce should thicken.
4
Season with salt and pepper.
5
For the Enchiladas: Bring a large pot of salted water to a boil.
6
Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear.
7
Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
8
Mix the shredded chicken with chopped fresh cilantro, green onion, and shredded cheese (optional). I also seasoned well with salt, pepper, and cumin.
9
To Assemble Enchiladas:Take cabbage leaves and place the chicken mixture inside of them. Put a tablespoon or so of the sauce in with the chicken mixture, and then roll up.
10
Place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese.
11
Bake at 350° for about 20 to 30 minutes.
Nutrition Information
Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving:265.1 Calories | 14.5g Fat | 10.4g Total Carbs | 3.5g Fiber | 23.7g Protein | 6.9g Net Carbs
Brought to you by Hip2Keto.
Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.
These keto green chile cabbage enchiladas are the low-carb answer to your enchilada questions!
Need a keto alternative for your enchilada addiction?
Swap out tortillas for cabbage in this delicious green chile chicken and cabbage enchiladas recipe! These keto-friendly enchiladas have all of the flavor of traditional Mexican enchiladas without the extra carbs to bog you down.
Thanks to the robust flavors of green chilies, cilantro, and green onions you won’t even notice the taste of cabbage in this lighter version of the popular Mexican dish. You will fall in love with enchiladas again, and we wholeheartedly encourage that!
Hip tips for making these keto green chile cabbage enchiladas:
- I used a rotisserie chicken for extra convenience, but you could use leftover chicken or turkey, or prepare chicken breasts using your preferred cooking method.
- Do your best not to tear the cabbage leaves while removing them from the head. I ran mine under warm water as I was peeling them, and this helped quite a bit!
- If you’d like a thicker sauce, you could try using a little less chicken broth or letting it simmer a bit longer so more of the moisture can evaporate. You could also add a keto-friendly thickening agent like xanthan gum.
- If you have any leftovers, they keep well in the fridge and are every bit as yummy the next day!
Green Chile Cabbage Enchiladas Recipe
yield: 7 SERVINGS
prep time: 25 MINUTES
cook time: 25 MINUTES
total time: 50 MINUTES
A fantastic keto alternative for your enchilada addiction!
Ingredients
- 1 head of cabbage
- 3 cups shredded chicken
- 1 cup chicken broth
- 1 cup sour cream
- 2 (7 oz. cans) green chiles (14 oz. total)
- Handful of fresh cilantro
- salt & pepper to taste
- 1/2 teaspoon cumin
- 4 green onions, chopped
- 1 cup shredded cheese, optional
Directions
1
Preheat oven to 350 degrees F.
2
For the Sauce: Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles.
3
Heat thoroughly but do not boil, and make sure to stir often. Let simmer for just a bit and the sauce should thicken.
4
Season with salt and pepper.
5
For the Enchiladas: Bring a large pot of salted water to a boil.
6
Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear.
7
Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
8
Mix the shredded chicken with chopped fresh cilantro, green onion, and shredded cheese (optional). I also seasoned well with salt, pepper, and cumin.
9
To Assemble Enchiladas:Take cabbage leaves and place the chicken mixture inside of them. Put a tablespoon or so of the sauce in with the chicken mixture, and then roll up.
10
Place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese.
11
Bake at 350° for about 20 to 30 minutes.
Nutrition Information
Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving:265.1 Calories | 14.5g Fat | 10.4g Total Carbs | 3.5g Fiber | 23.7g Protein | 6.9g Net Carbs
Brought to you by Hip2Keto.
This recipe makes seven cabbage enchiladas. I mention this because if you would prefer not to use the cabbage, you could eliminate it and use seven low-carb tortillas instead.
As you can see from the pictures, I topped ours with more chopped cilantro and green onion. These were so good, and a totally guilt-free way to scratch that itch for Mexican enchiladas. I hope your family enjoys them as much as mine did. I will definitely be making these again!
About the writer:
Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
