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Plated meal

Chicken And Cabbage Enchiladas with Red Capsicum and Onion

  • Gluten Free
  • Spicy
  • Keto
  • Mexican
  • Contains Dairy
  • Chicken

Deliciously cheesy yet healthy enchiladas, the enchilada sauce adds so much freshness and flavor to an already tasty dish.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat oven to 175º.

  • 0.5 min

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

  • 3.0 min

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

  • 5.0 min

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

  • 6.0 min

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

  • 6.5 min

    Fry until golden. Approximately 5 mins per side.

  • 7.0 min

    Roughly chop the onion and capsicum.

  • 11.0 min

    Mince the garlic.

  • 12.5 min

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

  • 13.5 min

    Finely chop the coriander.

  • 14.5 min

    Grate the cheese.

  • 16.5 min

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

  • 17.0 min

    Add remaining oil to skillet.

  • 17.5 min

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

  • 18.0 min

    Using two forks shred the chicken.

  • 22.5 min

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

  • 23.5 min

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

  • 24.5 min

    Turn off heat and stir in coriander.

  • 25.0 min

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

  • 26.5 min

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

  • 29.0 min

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

  • 31.0 min

    Cover with the grated cheese.

  • 32.0 min

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

  • 47.0 min

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

  • Ingredients


    Blanched to soften

    Boneless Chicken Thighs

    Shredded or chopped once cooked

    Brown Onion

    Roughly chopped Use 1/4 of onion per person

    Red Capsicum

    Roughly chopped Use 1/4 of capsicum per person



    Ground Cumin

    Chilli Powder

    Tomato Passata

    Mexican Spice Mix

    Cheddar Cheese


    Sour Cream

    Fresh Coriander


    Olive Oil

    Use 2 tablespoons of oil per person

  • 2 of 13 failed / iids:,614,324/ rid: 670

Reviews (1)


5 out of 5 stars
Portion Size
Ease of cooking

I LOVED this one!! First time trying enchiladas with no tortilla and I loved it very much!

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