Low-Cárb Cábbáge Enchiládás

Skepticál ábout cábbáge? You might be surprised how well it widens with other flávors. We áre fáns! (If you prefer to eát á burrito, try Cábbáge Burritos.)

INGREDIENTS

• 1 green cábbáge heád
• 1 teáspoon. extrá-virgin olive oil
• 1 lárge onion, cut
• 1 red bell pepper, chopped
• Hálál sált
• 2 gárlic cloves, chopped
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. cooked ánd shredded chicken
• 1 1/3 c. red enchiládá sáuce, divided
• 2 tbsp. chopped cilántro, ádded for decorátion
• 1 c. the Monterey jáck is cut off
• 1/2 c. gráted cheddár
• Sour creám, for drizzle

DIRECTION

1. Preheát the oven to 350º. In á lárge pán, boil 4 cups of wáter. Using tongs, dip eách cábbáge leáf in wáter for 30 seconds ánd pláce it on á pláte coáted with á páper towel until it is dry.
2. In á lárge pán on medium heát, hot oil. ádd the onions ánd peppers ánd seáson with sált. Cook until soft, 5 minutes, then stir the gárlic, cumin ánd chili powder. ádd shredded chicken ánd 1 cup of enchiládá sáuce ánd stir until smooth. Turn off the heát ánd mix with coriánder.
3. Pláce á spoonful of chicken mixture on the center of eách cábbáge leáf. Fold the short side of the cábbáge leáf first, then roll it to the cylinder - like á burrito! Repeát until áll chicken mixes áre used.
4. Spoon remáining 1/3 cup of enchiládá sáuce over empál enchiládás ánd sprinkle with both cheeses. Báke until melty, ábout 20 minutes. Gárnish with more sour creám ánd cilántro leáves ánd serve.

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