Keto 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.

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.

Nutrition Information

Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving: 265.1 Calories | 14.5g Fat | 10.4g Total Carbs | 3.5g Fiber | 23.7g Protein | 6.9g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

24 Comments
4.7 / 6 ratings
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These keto green chile cabbage enchiladas are the low-carb answer to your enchilada questions! 

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! These keto-friendly enchiladas have all of the flavor of traditional Mexican enchiladas without the extra carbs to bog you down.

Thanks to the robust flavors of green chilies, cilantro, and green onions you won’t even notice the taste of cabbage in this lighter version of the popular Mexican dish. You will fall in love with enchiladas again, and we wholeheartedly encourage that!

shredded chicken keto

Hip tips for making these keto green chile cabbage enchiladas:

  • I used a rotisserie chicken for extra convenience, but you could use leftover chicken or turkey, or prepare chicken breasts using your preferred cooking method.
  • Do your best not to tear the cabbage leaves while removing them from the head. I ran mine under warm water as I was peeling them, and this helped quite a bit!
  • If you’d like a thicker sauce, you could try using a little less chicken broth or letting it simmer a bit longer so more of the moisture can evaporate. You could also add a keto-friendly thickening agent like xanthan gum.
  • If you have any leftovers, they keep well in the fridge and are every bit as yummy the next day!

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.

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.

Nutrition Information

Yield: 7 servings, Serving Size: 1 enchilada (Nutritional values do not include the optional cheese.)
Amount Per Serving: 265.1 Calories | 14.5g Fat | 10.4g Total Carbs | 3.5g Fiber | 23.7g Protein | 6.9g Net Carbs

Brought to you by Hip2Keto.

Green Chile Cabbage Enchiladas

This recipe makes seven cabbage enchiladas. I mention this because if you would prefer not to use the cabbage, you could eliminate it and use seven low-carb tortillas instead.

As you can see from the pictures, I topped ours with more chopped cilantro and green onion. These were so good, and a totally guilt-free way to scratch that itch for Mexican enchiladas. I hope your family enjoys them as much as mine did. I will definitely be making these again!


Whip up a batch of these easy cheesy chimichangas!


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 24

  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!

  9. Marsha Maietta

    I just made these but to filling I added some sautéed bell pepper and small pieces of jarred jalopenas w a touch of the juice from jar and equal parts cumin and paprika.. I wud make filling day ahead so flavors all meld, they were sooo good, but next time will try Greek yogurt in place of sour cream?

    • Jennifer (Hip Sidekick)

      Sounds yummy with those add-ins!

  10. Lauren

    How long do they keep in the fridge?

    • Lina D (Hip2Save Sidekick)

      They would probably keep a few days, however unsure how the texture on the cabbage would be. Let us know if you try!

    • Cecile Seth

      They keep great in the fridge and were also amazing cold.

  11. Marilynn

    From past experience making cabbage rolls, I have learned to add a step after the “Blanching” step.
    After removing from water, and cooling slightly, take a paring knife and starting from the leaf end of the rib, slowly trim off the excess rib part of leaf. Filling and rolling up will be easier.

    • Angie (Hip2Keto Sidekick)

      Hi Marilynn! Thank you for the awesome tip. I will be sure to try this when I make these next time❤

  12. rebeccal-toribio

    I cut the bottom of the cabbage off, saved the butt to and propagate for the garden. I submerged the cabbage upside down in a large bowl, let it set for 5 minutes, then carefully peeled the leaves off. An exercise in patience, but so worth it, this recipe is delicious.

    • Lina D (Hip2Save Sidekick)

      Oh that is so interesting! Thanks for sharing your process. 🙌

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