Green Chile Cabbage Enchiladas Recipe

Need a keto alternative for your enchilada addiction?

Swap out tortillas for cabbage in this delicious green chile cabbage enchiladas recipe! You won’t even notice the flavor of cabbage in this popular Mexican dish. You will fall in love with robust flavors like green chilies and cilantro – and we wholeheartedly encourage that.

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Green Chile Cabbage Enchiladas Recipe
Replace tortillas with cabbage for delicious homemade enchiladas.
Cuisine Mexican
Servings
Ingredients
  • 1 head of cabbage
  • 3 cups shredded chicken I used part of a rotisserie chicken
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 (7 oz. cans) green chiles (14 oz. total)
  • Handful of fresh cilantro
  • Salt & Pepper to taste
  • 1/2 teaspoon cumin
  • 4 green onions chopped
  • 1 cup shredded cheese optional
Cuisine Mexican
Servings
Ingredients
  • 1 head of cabbage
  • 3 cups shredded chicken I used part of a rotisserie chicken
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 (7 oz. cans) green chiles (14 oz. total)
  • Handful of fresh cilantro
  • Salt & Pepper to taste
  • 1/2 teaspoon cumin
  • 4 green onions chopped
  • 1 cup shredded cheese optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. For the Sauce: Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles.
  3. Heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken.
  4. Season with salt and pepper.
  5. For the Enchiladas: Bring a large pot of salted water to a boil.
  6. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. Tip: I ran the cabbage under warm water as I was peeling and this helped quite a bit.
  7. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
  8. Mix the shredded chicken with chopped fresh cilantro, green onion, and shredded cheese (optional). I also seasoned well with salt, pepper, and cumin.
  9. To Assemble Enchiladas: Take cabbage leaves and place the chicken mixture inside of them and roll up.
  10. Put a tablespoon or so of the sauce in with the chicken mixture. Place each cabbage roll the baking dish and top with the rest of the enchilada sauce and shredded cheese.
  11. Bake at 350° for about 20 to 30 minutes.

This recipe makes seven cabbage enchiladas. I mention this because if you really aren’t interested in trying out the cabbage, this recipe also works great with low-carb tortillas. As you can see from the pictures, I topped ours with more chopped cilantro and onion, and they were so good!


Nutrition Facts
Green Chile Cabbage Enchiladas Recipe
Amount Per Serving
Calories 181 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 73mg 24%
Sodium 84mg 4%
Potassium 306mg 9%
Total Carbohydrates 1g 0%
Sugars 0.1g
Protein 24g 48%
Vitamin A 4%
Vitamin C 3%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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