Cabbage Enchiladas

I'm having a fat day. Yes, I know I sound like one of those annoying girls, and yes, I know i'm being ridiculous, but oh well. I can't help it. To top it all off, the only thing on my mind right now is Mexican. Cheese dip and a shredded chicken casadilla for La Parilla? yes please! 

Coming to my senses, and sadly passing on glorious La Pa, I attempted a recipe that was at least in the "ballpark" of my initial craving. 

I've never been a big enchilada eater. To tell you the truth, I can't even tell you the last time I had one. But something about this recipe interested my taste buds. Maybe it was the use of cabbage instead of tortillas (fat day, remember?), or that all of these ingredients were readily available in my fridge. Either way, it was a pretty good success.

I say pretty good for a few reasons. First off, you need to make sure that your head of cabbage isn't the size of a basketball...like mine was. It was very hard to peel off the shells without ripping them. A smaller head would be much easier to work with. Second off, and this could very well be a personal opinion, 2 cans of green chilis are 2 cans too much. Kidding, kind of. But really, 1 can would definitely suffice. 

All in all, I'd say this recipe is a hit. Healthy, relatively cheap (instead of buying chicken and having to cook it I just used some of a rotisserie chicken I already had in my fridge), and pretty easy to make. It takes a little bit of time to prepare everything but nothing too outrageous :) 

Ingredients:

1 head of cabbage
Shredded Chicken (I used leftovers from a rotisserie chicken we had)
1 cup chicken broth
1 cup sour cream
2 (4 ounce) cans of chopped green chiles
Fresh cilantro
Salt & 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 – 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. This helped a ton. 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 and shredded cheese (optional). I also seasoned well with salt & pepper.

Spread the enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish. Once done, pour the rest of the enchilada sauce over them. I also topped with shredded cheese.

Bake at 350° for about 20 to 30 minutes. Top with sour cream or anything you please. 

http://hip2save.com/2012/04/25/simple-cabbage-enchiladas-recipe/