Chicken (Cabbage) Enchiladas
Weekends are spent making more challenging or more time consuming recipes. Hubby is here to help with the boys and I am free to make a mess in the kitchen!
Last weekend we were wanting something Mexican but wanting to start the week off right so I came up with the idea of making Chicken Enchiladas with Cabbage as the tortilla.
My vision was created…
They turned out wonderful!
I made half with sour cream and the other half without. Baby still doesn’t like dairy so I am forced to be as dairy free as I can!
3 Chicken Breast, seasoned and grilled
12 cabbage leaves
1 garlic clove minced
1/4 onion, chopped small
1/3 – 1/2 cup of Tomatila Salsa (homemade or store bought)
1 can green chilis
cheese and sour cream optional
Wash chicken, pat dry and season. Hubby seasoned and I don’t remember what he did. Then grill Chicken.
While chicken is cooking, prepare 12 cabbage leaves. Peel leaves off carefully trying not to tear. I found running under water while peeling helps them come apart easier, when you reach the inside tighter leaves.
When chicken is done let cool and then shred. While chicken is cooling add 4 cabbage leaves at a time in boiling water and let cook for 5 minutes. This takes some of the cabbage stiffness away and cuts down cooking time!
Add chicken in a bowl and add 1/3 cup tomatila salsa, onion, garlic, green chilis and 1/4-1/2 cup cilantro in bowl. If you are making them with dairy add sour cream and some cheese. We did not use cheese but I did make half with sour cream. Mix together. You may want to add more salsa depending on how big your chicken breasts were.
Scoop the chicken mixture into the cabbage leaves and wrap cabbage leaves around mixture and place in 9×13 dish seam down. Continue until all chicken mixture is done. Top the Enchiladas with 1/4 cup of tomatila salsa and more cilantro.
Bake at 375 degrees for 20 – 25 minutes.
You can top with cheese or sour cream. We did not do either.
Part of Real Food Wednesday