Green Chicken & Chili Enchiladas

Keto Chicken & Chili Enchiladas

Love Keto, right? But, I kinda hate the fact that I can’t have regular Mexican food. Buuuuut, using cabbage as a tortilla is really kinda clutch. Ready for the recipe?

 

About 10 cabbage leaves, blanched
For the filling:
3 cups of rotisserie chicken, shredded
1/4 cup of onion, diced
1/4 cup of bell pepper, diced
1/4 cup of celery, diced
4 cloves of garlic, minced
2 teaspoons of olive oil
1 cup of green chiles, diced (in a can)
1 tablespoon of Kosher salt
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of hot paprika
1/2 teaspoon of dried oregano
1/2 teaspoon of dried chives
1/2 teaspoon of coriander
1/2 teaspoon of granulated garlic
2 teaspoons of olive oil
2 cups of enchilada sauce, divided
3 cups of shredded cheese, divided

Preheat the oven to 400 degrees.

To make the filling, saute the onion, bell pepper, celery, and garlic in olive oil until softened. This takes about 3-4 minutes. Then, set aside. In a bowl, combine the chicken, cooked vegetables, green chiles, salt, cumin, hot paprika, dried oregano, dried chives, coriander, granulated garlic, and olive oil. Mix well to combine. Lastly, add 2 cups of shredded cheese and 1 cup of enchilada sauce to the mixture and combine really well.

Then, assemble the enchiladas by adding about two tablespoons of the filling into each cabbage leaf. Then, roll tightly and place in a casserole dish seam-side down. Complete until the casserole dish is full. Lastly, top with the remaining 1 cup of enchilada sauce and the remaining 1 cup of shredded cheese. Then, bake in the oven until golden brown. This should take about 15 minutes.

To serve, garnish with fresh sliced jalapeno and sour cream.

Never Miss an Update!

Subscribe to get our latest content by email.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.