Cabbage Chicken Enchiladas
Your recipe makes 3 servings
Each serving provides:
2.5 cups of cabbage
14 ounces shredded chicken (I used part of a rotisserie chicken)
1 cup chicken broth
1 cup low-fat plain greek yogurt
2 (7 ounce) cans of chopped green chilies
1/4 cup fresh cilantro
1/8 teaspoon Salt
1/8 teaspoon pepper
1/2 teaspoon cumin
1/2 cup green onions, chopped
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. My sauce wasn’t as thick as we like it so I ended up whisking in about 1/2 teaspoon cornstarch to thicken (keep this in mind to adjust to your preference).
For the Enchiladas:
Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling and this helped quite a bit. Throw 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, green onion, and shredded cheese (optional). I also seasoned well with salt & pepper, and cumin.
Take your cabbage leaves and place the chicken mixture inside of them and roll up. I also put a tablespoon or so of the sauce in with the chicken mixture. Place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese.
Bake at 350° for about 20 to 30 minutes.