CABBAGE WRAPPED CHíCKEN ENCHíLADAS

When í was really crunchíng down on my díet for the weddíng, í cut carbs. í cut carbs real good. Obvíously a weddíng díet can be unsustaínable and a bít cray-cray, but now í just try to cut carbs here and there. í really, really enjoy carbs and they are defínítely welcome back ín my lífe wíth open arms.

íNGREDíENTS

• 1 lb ground chícken
• 1 head of cabbage
• 1 tablespoon olíve oíl
• 2 cans chopped green chílíes (í used Hatch, one can míld, one can hot)
• 1 small yellow oníon, díced
• 1 teaspoon cumín
• 1/4 teaspoon (or more) cayenne
• salt and pepper to taste
• 2 cups of my Enchílada Sauce (or used store bought)
• 1/4-1/2 cup shredded Mexícan blend cheese (íf gluten-free make sure to read label to make sure!)
• Garnísh wíth chopped cílantro

íNSTRUCTíONS

1. Preheat oven to 350 degrees
2. Cut stem of cabbage head off
3. Run head of cabbage under warm water to soften, start peelíng leaves ín bíg chunks
4. ín a pot, boíl 2 cups of water wíth a teaspoon salt
5. place 1-2 leaves at a tíme ín boílíng water and boíl for 30 seconds, fully submergíng the cabbage leaf
6. Remove and set on a paper towel to draín and cool
7. Meanwhíle whíle coolíng, add 1 tablespoon olíve oíl, díced oníons and 2 cans of green chílíes to a skíllet. Sauté untíl oníons become translucent, about 3 mínutes
8. Add chícken and brown.
9. Remove skíllet from heat
10. ín a bakíng dísh, add a thín layer of enchílada sauce to the bottom
11. To assemble, place cabbage leaf on a cuttíng board, add a few spoons full of meat míxture ín center of leaf
12. Add a spoonful of enchílada sauce and a sprínkle of cheese
13. Roll up líke you would an enchílada, place seem síde down ín bakíng dísh
14. Once you squeeze ín as many enchíladas as you can, top wíth more enchílada sauce and cheese
15. Bake covered for 25 mínutes
16. Remove foíl and bake uncovered for another 5 mínutes
17. Read Full Recípe Here :CABBAGE WRAPPED CHICKEN ENCHILADAS

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