These Low Carb Enchilada Cabbage Rolls are made with cabbage leaves instead of tortillas and stuffed with chicken, cheese and green chiles for a healthy weeknight meal!
Enchiladas were a staple in my house when I was growing up. We’d have it for dinner at least once a week because it was something that everyone loved and agreed on eating. They were often made with fried corn tortillas and then filled with cheese and onions, topped with enchilada sauce and then with more cheese and onions.
Not exactly the healthiest meal, but it sure was tasty.
Today, my family’s enchiladas are getting a makeover.
First off, we’re getting rid of the corn tortillas all together and using cabbage leaves instead. It’s a wonderful way to get more cabbage in your diet and they’re a great substitute for tortillas. The cabbage leaves are sturdy enough to hold all the filling, but also pliable enough to roll and bend without ripping or tearing.
To get them ready for filling and rolling, simply cut off the stem of a large head of cabbage and carefully remove the leaves one by one so as not to tear them in the process. Give the leaves a little rinse to remove any dirt and blanch them in a pot of boiling water for 1 minute, until the leaves have softened and are pliable. To stop the cooking process, place the leaves in ice water immediately after blanching for 20 seconds and then place on a paper towel to drain and dry.
Once the cabbage leaves are blanched and ready, it’s time to fill them just like regular enchiladas.
Next, I added some protein and veggies to the filling.
I sauteed some onions, chicken and green chiles with various spices. Once cooked, spoon some of the chicken mixture into the middle of a cabbage leaf and top with shredded mozzarella cheese. Roll the leaf and fold in the sides to close in the filling and place in a baking dish seam side down.
The most important part? Top the low carb enchilada cabbage rolls with enchilada sauce! I used a batch of my homemade Authentic Enchilada Sauce but you can also use this Easy Enchilada Sauce, Green Enchilada Sauce or Salsa Verde. Or you can use your favorite store bought sauce if you prefer.
Last but not least, I garnished the low carb enchiladas with cherry tomatoes, avocados and cilantro.
If you’re a cheese lover, feel free to top everything with a little more shredded mozzarella cheese or even crumbled cotija cheese.