Fill a large pot with hot water and bring to a boil over medium-high heat. While water is coming to a boil, remove 10-12 whole cabbage leaves from a raw head of cabbage and rinse under cold water. Place 1-2 cabbage leaves in the boiling water and blanch for 1 minute. Remove from boiling water and transfer to a large bowl full of ice water. Remove from ice water after 30 seconds or when cool enough to handle. Continue until all the cabbage leaves have been blanched.
To prepare the chicken filling
Preheat oven to 375 degrees F. In large saute pan, heat olive oil over medium-high heat. Add diced onions and saute for 3 minutes, stirring occasionally.
Add diced chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas
Lay out the blanched cabbage leaves and spread some of the chicken mixture in the middle. Top with 2 tablespoons of cheese, roll them up, fold in the edges and place seam down in a large baking dish. Repeat with the remaining ingredients.
Pour the enchilada sauce on top of the enchiladas and bake uncovered for 25 minutes. Garnish with cilantro, diced tomatoes and avocados if desired. Remove from oven and serve immediately.
*Nutritional information does not include garnishes.If you are using pre-cooked shredded chicken, simply saute the onion and green chiles in olive oil with all the spices for 10 minutes, remove from heat and stir in the chicken.To make this recipe dairy-free and paleo: omit the shredded mozzarella cheese.
Low Carb Enchilada Cabbage Rolls
Amount Per Serving (1 enchilada roll)
Calories 153Calories from Fat 63
% Daily Value*
Saturated Fat 2g10%
Vitamin A 1000IU20%
Vitamin C 13.2mg16%
* Percent Daily Values are based on a 2000 calorie diet.