Low-Carb Stuffed Cabbage Enchiladas

4 from 3 votes

These stuffed cabbage enchiladas bring all your favorite Mexican flavors together to make the perfect low-carb version of a delicious dish!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mexican

Keyword: Kid-Friendly, Low-Carb

Servings:

Calories: 200kcal

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 boil. Once boiling, place each cabbage leaf into the water for about 30 seconds. Remove, place on a paper towel, and gently pat dry.
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 the onions are translucent. Stir in the cumin, chili powder, salt, red pepper, and chicken. Cook until chicken is hot and remove from stove.
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 the top and sprinkle with the cheese.
Bake for 15 to 20 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving.

Savoy Cabbage was used in the photos. Regular white cabbage works as well.

SmartPoints (Freestyle): 4