Cabbage Roll Chicken Enchiladas
This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients–spicy refried beans and enchilada sauce–to add tons of flavor without a long ingredient list.
12 Savoy cabbage leaves
2 ½ cups shredded cooked chicken
1 (15 ounces) can spicy refried beans
1 ¾ cups shredded cheese
1 (10 ounces) can red enchilada sauce
1 tablespoon chopped fresh coriander
Step 1 – Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry.
Step 2 – Preheat the oven to 350 degrees F.
Step 3 – Combine chicken, refried beans, and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons of enchilada sauce. Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug). Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
Step 4 – Bake until heated through and the cheese is melted for about 20 minutes. Sprinkle with coriander, if desired.
To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
📌This recipe is reproduced with permission from EatWell and slightly modified by our team at a Healthy View.