Cabbage Wrapped Chicken Enchiladas

This cabbage enchilada recipe definitely made the cut for pre-wedding and is still on the team post-wedding. It is that tasty! You honestly don’t even miss the tortilla! Everything in moderation right? But don’t expect for one second I was about to deprive you of all the goodness in these enchiladas. There is some melty-cheesy action going on as well!

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.

That is how you prep the leaves! Now, buying tortillas is way easier….but this is a healthier, unprocessed option.


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!

20 min
30 min
50 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, add 1 tablespoon olive oil, diced onions and 2 cans of green chilies to a skillet. Sauté until onions become translucent, about 3 minutes
  8. Add chicken and brown.
  9. Remove skillet from heat
  10. Read FULL Recipes Here >>

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel