Cabbage Chicken Enchiladas with Red Capsicum and Onion

Preheat oven to 175º.

In a large saucepan, boil some water to blanch the lettuce.

Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.

In a large skillet over medium-high heat, heat 1/2 of the oil.

Add the chicken to the skillet and season with salt and pepper.

Fry until golden. Approximately 5 mins per side.

Roughly chop the onion and capsicum.

Mince the garlic.

In a large bowl combine the tomato passata and spice mix to make the enchilada sauce. Mix well.

Finely chop the coriander.

Grate the cheese.

Remove chicken from skillet and place on chopping board to cool slightly.

Add remaining oil to skillet.

Add onion and capsicum to skillet and season with salt., cook until soft. Approximately 5 minutes,

Using two forks shred the chicken.

To the skillet add the garlic, cumin, and chili powder. Stir together.

Add shredded chicken and 2/3 enchilada sauce and stir until mixed through.

Turn off heat and stir in coriander.

Place a heaped spoon of chicken mixture into the center of each cabbage leaf.

Fold the short sides of the cabbage leaf in first, then roll into a cylinder. Repeat until all chicken mixture is used.

Place into a baking dish and spoon remaining 1/3 enchilada sauce over cabbage enchiladas.

Cover with the grated cheese.

Place in oven and bake until cheese is golden. Approximately 15 minutes.

Carefully remove from oven, garnish with coriander and sour cream then serve.