If you want a healthier, more nutritious way to enjoy enchiladas, it just got better. If you love the taste of green chile and cabbage, but don’t want the fat and calories, try our Enchiladas with Green Chile Cabbage Recipe.

After the most recent snowstorm, we were all looking for something to warm up our tired spines. The chili con carne enchilada recipe is a classic I use to warm up with on cold winter nights. This vegetarian, gluten-free recipe is simple with only two main ingredients: a few cloves of garlic and jalapeño peppers and a ham-flavored chili seasoning. The red enchilada sauce is made with tomatoes, garlic and some spices, and it can be found in most supermarkets.

These enchiladas are a great idea for a camping trip, a party, or even just a regular night. They’ll feed a crowd of people or you can easily make a recipe for just two people. They are a little spicy, but I have a recipe for a medium heat, vegan green chile that I use that makes the enchiladas even more delicious.

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Lina is a recipe content creator and a do-it-yourselfer.

At 9:04 p.m. MST on February 16, 2019.

Enchiladas with cabbage and green peppers

..: SEVEN SERIES

TIME TO PREPARE: 25 MINUTES

TIME TO COOK: 25 MINUTES

50 MINUTES TOTAL TIME

  • 1 white cabbage head
  • 3 c. chicken, shredded
  • 1 bou chicken 1 bou chicken 1 bou chicken 1 bou chicken 1 bou
  • 1 gallon sour cream
  • 2 green chilies (7 ounce cans) (total 14 oz)
  • a handful of coriander leaves
  • Season with salt and pepper to taste.
  • a half teaspoon of cumin
  • 4 finely chopped spring onions
  • Optional: 1 cup grated cheese

1

Preheat the oven to 350 degrees Fahrenheit.

2

This is how the sauce is made: Over medium heat, add the chicken stock to the pan. Bring to a boil, then reduce heat to low and stir in the sour cream and green chilies.

3

Heat, but don’t let it boil, and keep stirring. The sauce should thicken as it simmers gradually.

4

Salt & pepper to taste.

5

This is how you make enchiladas: A big pot of salted water should be brought to a boil.

6

Peel the cabbage leaves with care, since you don’t want to tear them. Tip: I peeled the kale by holding it under hot water, which really aided the process.

7

Cook the cabbage leaves for a few minutes in a pan of boiling water. Remove them from the oven and dry them on a paper towel.

8

Combine shredded chicken, fresh cilantro, green onions, and grated cheese in a mixing bowl (optional). I also used a lot of salt, pepper, and cumin to season it.

9

Assemble the enchiladas by stuffing the chicken mixture into cabbage leaves. Place approximately a spoonful of sauce on top of the chicken mixture before rolling it up.

10

In a baking dish, place each sprout and cover with the remaining enchilada sauce and shredded cheese.

11

Preheat oven to 350°F and bake for 20-30 minutes.

7 Enchiladas, 1 Enchilada, 1 Enchilada, 1 Enchilada, 1 Enchilada, 1 Enchilad (Optional cheese is not included in the nutritional value.) Per serving size: calorie count 265.1 14.5 grams of fat Total carbohydrates: 10.4 g 3.5 grams of fiber Protein: 23.7 g 6.9 g carbohydrates net

Presented to you by

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Do you want to satisfy your enchilada desire with a keto option?

In this delicious chicken and kale enchilada dish with green peppers, replace the greens for tortillas! In this classic Mexican meal, you won’t even detect the cabbage flavor. You’ll enjoy the bold flavors of green chili and coriander, and we wholeheartedly suggest it.

word-image-11262

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Enchiladas with cabbage and green peppers

..: SEVEN SERIES

TIME TO PREPARE: 25 MINUTES

TIME TO COOK: 25 MINUTES

50 MINUTES TOTAL TIME

If you’re wanting an enchilada, this is a great keto substitute!

  • 1 white cabbage head
  • 3 c. chicken, shredded
  • 1 bou chicken 1 bou chicken 1 bou chicken 1 bou chicken 1 bou
  • 1 gallon sour cream
  • 2 green chilies (7 ounce cans) (total 14 oz)
  • a handful of coriander leaves
  • Season with salt and pepper to taste.
  • a half teaspoon of cumin
  • 4 finely chopped spring onions
  • Optional: 1 cup grated cheese

1

Preheat the oven to 350 degrees Fahrenheit.

2

This is how the sauce is made: Over medium heat, add the chicken stock to the pan. Bring to a boil, then reduce heat to low and stir in the sour cream and green chilies.

3

Heat, but don’t let it boil, and keep stirring. Simmer gently until the sauce thickens.

4

Salt & pepper to taste.

5

This is how you make enchiladas: A big pot of salted water should be brought to a boil.

6

Peel the cabbage leaves with care, since you don’t want to tear them. Tip: I peeled the kale by holding it under hot water, which really aided the process.

7

Cook the cabbage leaves for a few minutes in a pan of boiling water. Remove them from the oven and dry them on a paper towel.

8

Combine shredded chicken, fresh cilantro, green onions, and grated cheese in a mixing bowl (optional). I also used a lot of salt, pepper, and cumin to season it.

9

Assemble the enchiladas by stuffing the chicken mixture into cabbage leaves. Place approximately a spoonful of sauce on top of the chicken mixture before rolling it up.

10

In a baking dish, place each sprout and cover with the remaining enchilada sauce and shredded cheese.

11

Preheat oven to 350°F and bake for 20-30 minutes.

7 Enchiladas, 1 Enchilada, 1 Enchilada, 1 Enchilada, 1 Enchilada, 1 Enchilad (Optional cheese is not included in the nutritional value.) Per serving size: calorie count 265.1 14.5 grams of fat Total carbohydrates: 10.4 g 3.5 grams of fiber Protein: 23.7 g 6.9 g carbohydrates net

Presented to you by

word-image-11264

There are seven cabbage enchiladas in this recipe. If you don’t want to try kale, you may use this recipe to make low-carb tortillas instead. I topped it with chopped cilantro and onions, as you can see in the photos, and it was wonderful!

Make these simple cheese chimichangas at home!