Keto Cabbage Enchiladas Recipe
These keto cabbage enchiladas are a flavorful, low-carb alternative to traditional enchiladas, packed with seasoned chicken, melted cheese, and enchilada sauce, all wrapped in tender cabbage leaves. This easy and satisfying dish is perfect for anyone following a keto lifestyle.
Ingredients
- 6 cabbage leaves
- ½ cup enchilada sauce
- 1 cup shredded Mexican cheese
- Jalapeños for topping
Filling Ingredients
- 1 cup diced or shredded cooked chicken
- ¼ cup enchilada sauce
- ½ cup shredded Mexican cheese
- Seasonings of choice
Instructions
- Preheat the oven to 350°F.
- Prepare the cabbage by blanching the leaves in boiling water for a couple of minutes until they become soft and pliable. Drain and set aside.
- Make the filling by combining the cooked chicken, enchilada sauce, cheese, and chosen seasonings in a mixing bowl. Stir well to evenly coat the chicken.
- Assemble the enchiladas by placing a cabbage leaf on a flat surface and spooning some of the chicken mixture into the center.
- Roll up each cabbage leaf tightly, like a burrito, and arrange them seam-side down in a baking dish.
- Top the enchiladas with the remaining enchilada sauce and shredded cheese.
- Bake covered for 20 minutes. Then, uncover and broil for an additional 2-3 minutes to achieve a lightly crisped, golden top.
- Serve and enjoy by garnishing with jalapeños for extra heat. Let cool slightly before serving.
Notes
Protein Variations: Swap chicken with ground beef, turkey, or shredded pork for variety.
Dairy-Free Option: Use dairy-free cheese or omit it entirely.
Toppings: Avocado, sour cream, or chopped cilantro can enhance flavor while keeping it keto-friendly.
Meal Prep: These enchiladas store well in the fridge for up to 3 days. Reheat in the oven for the best texture.
Nutrition
Calories: 325kcalCarbohydrates: 9gProtein: 27gFat: 21gFiber: 1g
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