Shredded Cabbage Enchiladas Recipe

Low Carb Cabbage Enchiladas Lily Nichols RDN

WEBCook for 5-10 minutes, or until vegetables are soft. Sprinkle with arrowroot starch or corn starch and stir to combine. Remove from heat and set …

1. Start by making the enchilada sauce. Put all ingredients in a saucepan, bring to a boil, then reduce to a simmer. Cover the pot and simmer for about 10 minutes. Set aside.
2. While the sauce is cooking, make the filling.
3. In a large cast iron skillet on high heat, brown the beef. Do not drain the fat! Once the beef is mostly cooked, add the remaining ingredients and reduce the heat to medium. Cook for 5-10 minutes, or until vegetables are soft. Sprinkle with arrowroot starch or corn starch and stir to combine. Remove from heat and set aside.
4. While the filling finishes cooking, prepare cabbage leaves (see below) and arrange in a glass baking dish.

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LowCarb Stuffed Cabbage Enchiladas Skinny Ms.

WEBJan 21, 2024 · Preheat the oven to 400 degrees. Spray a small casserole dish with non-stick spray and set aside. Bring a large pot of water to a …

1. Preheat oven to 400 degrees. Spray a small casserole dish with non-stick spray and set aside.
2. Bring a large pot of water to a boil. Once boiling, place each cabbage leave into the water for about 30 seconds. Remove, place on paper towel, and gently pat dry.
3. Once cabbage leaves are cooked, heat the olive oil in a large skillet on medium heat. Once hot, add the onion, bell pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Stir in the cumin, chili powder, salt, red pepper, and chicken. Cook until chicken is hot and remove from stove.
4. Place the cabbage leaves on a flat surface. Divide the chicken mixture evenly between each leaf and place in a line down the center. Fold in the side of each leaf and roll into a burrito shape. Place in the prepared casserole dish. Pour the enchilada sauce over top and sprinkle with the cheese.

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