Try this Low-Carb Cabbage Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in lime juice and cilantro.
Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1197g) | ||
Recipe Makes: 1 | ||
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Calories: 452 | ||
Calories from Fat: 135 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 326.6mg | 11 % | |
Potassium 2037.9mg | 54 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 27.9g | 111 % | |
Sugars, other 48g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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