You will not even miss the tortilla in these deliciously cheesy enchiladas! The homemade enchilada sauce adds so much freshness and flavor to an already delicious entree. Full of sautéed chilies and onions with the ground chicken, this enchilada recipe does not disappoint!

When I was really crunching down on my diet for the wedding, I cut carbs. I cut carbs real good. Obviously a wedding diet can be unsustainable and a bit cray-cray, but now I just try to cut carbs here and there. These Cabbage Wrapped Enchiladas were on the menu at last once a week leading up to the big day.

The trick to making these cabbage enchiladas a success, is patience and a gentle hand. To get the cabbage leaves to become plyable, you must first do a couple steps. Cut off the base of the cabbage head and run it under warm water. This will help you peel the cabbage leaves and get them off in one whole leaf. Do this part carefully! Those suckers like to tear, hence the “gentle hand”.  Once you have gotten the amount of leaves you are seeking (this recipe will make about 5-6 rolled up enchiladas so double up if you have a large family or want leftovers), place them in a pot of salted boiling water for about 30 seconds each leaf. Make sure you submerge the entire leaf so it all becomes soft. I do one leaf at a time so they don’t all become a mangled nest in the water. Lay them out on a towel and let them drain and cool off before handling.

PREP TIME 20 min
COOK TIME 30 min
Yields 4


  • 1 lb ground chicken
  • 1 head of cabbage
  • 1 tablespoon olive oil
  • 2 cans chopped green chilies (I used Hatch, one can mild, one can hot)
  • 1 small yellow onion, diced
  • 1 teaspoon cumin
  • 1/4 teaspoon (or more) cayenne
  • salt and pepper to taste
  • 2 cups of my Enchilada Sauce (or used store bought)
  • 1/4-1/2 cup shredded Mexican blend cheese (if gluten-free make sure to read label to make sure!)
  • Garnish with chopped cilantro


  1. Preheat oven to 350 degrees
  2. Cut stem of cabbage head off
  3. Run head of cabbage under warm water to soften, start peeling leaves in big chunks
  4. In a pot, boil 2 cups of water with a teaspoon salt
  5. place 1-2 leaves at a time in boiling water and boil for 30 seconds, fully submerging the cabbage leaf
  6. Remove and set on a paper towel to drain and cool
  7. Meanwhile while cooling, heat up a skillet on medium-high heat and add 1 tablespoon olive oil, diced onions and 2 cans of green chilies. Sauté until onions become translucent, about 3 minutes
  8. Add chicken and begin to brown meat (about 3 minutes until it should start to brown)
  9. Once meat is slightly browned, add cumin, cayenne, salt and pepper and combine with meat, breaking up meat as you go, about another 2 minutes
  10. Remove chicken from hot skillet and set aside on a paper towel (if you leave in the skillet, it will cook the chicken longer)
  11. In a baking dish, add a thin layer of enchilada sauce to the bottom
  12. To assemble, place cabbage leaf on a cutting board, add a few spoons full of meat mixture in center of leaf
  13. Add a spoonful of enchilada sauce and a sprinkle of cheese
  14. Roll up like you would an enchilada, place seam side down in baking dish
  15. Once you squeeze in as many enchiladas as you can, top with more enchilada sauce and cheese
  16. Cover baking dish with foil and bake for 25 minutes
  17. Remove foil and bake uncovered for another 5 minutes
  18. Garnish with chopped cilantro and lime
  19. Drink a margarita with it;)

Recipe adapted from:

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