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Green Chile Cabbage Enchiladas Recipe

Green Chile Cabbage Enchiladas Recipe

yield: 7 SERVINGS

prep time: 25 MINUTES

cook time: 25 MINUTES

total time: 50 MINUTES

Ingredients

  • 1 head of cabbage
  • 3 cups shredded 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

Directions

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. Put a tablespoon or so of the sauce in with the chicken mixture, and then roll up.

10

Place each cabbage roll in 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.

Nutritional Information

Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving: Calories: 285, Total Carbohydrates: 4g, Fiber: 3g, Net Carbohydrates: 1g, Total Fat: 16g, Protein: 19g

Brought to you by Hip2Keto.
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15 Comments
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4.5 / 2 ratings
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green chile cabbage enchiladas on a plate

Need a keto alternative for your enchilada addiction?

Swap out tortillas for cabbage in this delicious green chile chicken and 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.

shredded chicken keto


Print

Green Chile Cabbage Enchiladas Recipe

yield: 7 SERVINGS

prep time: 25 MINUTES

cook time: 25 MINUTES

total time: 50 MINUTES

A fantastic keto alternative for your enchilada addiction!

Ingredients

  • 1 head of cabbage
  • 3 cups shredded 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

Directions

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. Put a tablespoon or so of the sauce in with the chicken mixture, and then roll up.

10

Place each cabbage roll in 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.

Nutritional Information

Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving: Calories: 285, Total Carbohydrates: 4g, Fiber: 3g, Net Carbohydrates: 1g, Total Fat: 16g, Protein: 19g

Brought to you by Hip2Keto.

Green Chile Cabbage Enchiladas

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!


Whip up a batch of these easy cheesy chimichangas!

Join The Discussion

Comments 15

  1. Valerie

    These look delicious! I will definitely be trying this recipe!

    • Lina D (Hip2Save Sidekick)

      Oh good- enjoy!

  2. Ashley

    Try the cabbage enchiladas. I made them last night thinking theyd be garbage and omg they were so good. Just follow instructions step by step.

    • Amber (Hip Sidekick)

      Yay! SO happy to hear how much you liked them, Ashley!

  3. Jen

    Made these tonight with ground hog sausage in place of chicken and OMGSH delicious!! Will be saving this recipe!

    • Lina D (Hip2Save Sidekick)

      Oh that sounds awesome Jen!

  4. Kathy Wild

    I made these last night and both me and my husband thoroughly enjoyed them. Will definitely make again and again.

    • Lina D (Hip2Save Sidekick)

      I’m so glad- thanks so much Kathy!

  5. Jamie Kenniston

    How much cheese goes in and how much on top?

  6. Heather

    I made this today, but I subbed a bottle of salsa verde for the chiles and chicken broth. It was soooo good!! Thanks for the idea – I never thought the cabbage flavor would be so masked. My only extra note would be to trim off the thickest part of the cabbage leaf. Mine didn’t soften enough, and made a sudden texture/taste change at that part. They were *really* thick, though.

    • Lina D (Hip2Save Sidekick)

      Oh that makes sense! Thanks for sharing Heather!

  7. Megan Pyle

    I’ve made this recipe a few times and love it. However, I’ve had a hard time getting the sauce to thicken. Any suggestions? Thank you!

    • Cassandra (Hip Sidekick)

      Hi Megan! You could try cutting back on the chicken broth, just a little. Or, let it simmer a bit longer so more of the moisture can evaporate out. That should leave you with a thicker sauce. Hope that helps!

  8. Janette

    I also had the problem with the sauce not thickening. I wonder if using cream cheese instead of sour cream would help? There really isn’t anything in the sauce to thicken.

    • Lina D (Hip2Save Sidekick)

      That could be yummy! Or try thickening with a little xantham gum or even almond flour can be used to thicken sauces. Hope that helps!

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