Low-Carb Cabbage Enchiladas
You could be amazed how nicely it melds together with all the tastes. We are lovers! (If you are more of a burrito individual, attempt Cabbage Burritos.)
Baca Juga
- 1 tablespoon. extra-virgin olive oil
- 1 big onion, chopped
- 2 tsp garlic, minced ground cumin chili powder
- Two tbsp. Chopped cilantro
- 1 c. shredded Monterey jack
- 1/2 c. shredded cheddar
- Sour cream, for drizzling
DIRECTIONS
- Preheat oven to 350º. In a large pot, boil water. Using tongs, dip each leaf and put on a newspaper plate.
- In a large skillet over moderate heat, heat oil. Add onion and bell pepper and season with salt. Cook until tender, 5 minutes, then stir in garlic, cumin, and chili powder. Add 1 cup enchilada sauce and chicken and stir fry until saucy. Switch heat off and stir in cilantro.
- Put a spoonful of chicken mixture into the middle of each cabbage leaf. Twist the sides of the leaf and then roll such as a burrito -- into a cylinder! Repeat until all chicken mix is used.
- Spoon staying 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with cheeses. Bake about 20 minutes, until melty. Garnish with cilantro and sour cream and serve.
