Simple Cabbage Enchiladas
Enchiladas are so delicious and always seem to hit the spot. Simple Cabbage Enchiladas are a sucrose-free main dish, which is perfect for someone in your household with sucrose intolerance*.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
*Click link to learn more about Sucrose Intolerance.
- 1 head of cabbage
- Shredded chicken (can use a rotisserie chicken)
- 1 cup chicken broth
- 1 cup sour cream
- 2 (4-ounce) cans of chopped green chiles
- Fresh cilantro
- Salt and pepper (to taste)
- Shredded cheese (optional)
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. Heat thoroughly but do not boil, and make sure to stir often.
- Let simmer for just a bit, and the sauce should thicken. Season with salt and pepper.
For the Enchiladas:
- Bring a large pot of salted water to a boil. Peel the cabbage leaves gently, as you do not want them to tear. Run the cabbage under warm water as you peel them. Place the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
- Mix the shredded chicken with chopped fresh cilantro and shredded cheese (optional). Season well with salt and pepper.
- Spread the enchilada sauce in the bottom of an 8×8 baking dish. Place the chicken mixture inside the cabbage leaves and roll up. Place each cabbage roll in the baking dish. Once done, pour the remaining enchilada sauce over them. Topped with shredded cheese.
- Bake at 350° for about 20 to 30 minutes.
- Top with salsa, hot sauce, jalapenos, avocados, cilantro, more cheese, freshly squeezed lime juice, sour cream and the list goes on!
Recipe from Hip2Save