Chicken And Cabbage Enchiladas with Red Capsicum and Onion
Deliciously cheesy yet healthy enchiladas, the enchilada sauce adds so much freshness and flavor to an already tasty dish.
Nutrition Per Portion
- Calories
949
- Carbs
9.5g
- Fat
78.2g
- Fibre
2.7g
- Protein
49.3g
- Sugar
2.9g
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Cabbage
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Boneless Chicken Thighs
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Brown Onion
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Red Capsicum
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Garlic
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Ground Cumin
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Chilli Powder
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Tomato Passata
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Mexican Spice Mix
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Cheddar Cheese
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Sour Cream
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Fresh Coriander
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Olive Oil
|
Cabbage |
Boneless Chicken Thighs |
Brown Onion |
Red Capsicum |
Garlic |
Ground Cumin |
|
Chilli Powder |
Tomato Passata |
Mexican Spice Mix |
Cheddar Cheese |
Sour Cream |
Fresh Coriander |
|
Olive Oil |
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0.0 min
Preheat oven to 175º.
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0.5 min
In a large saucepan, boil some water to blanch the lettuce.
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3.0 min
Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
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5.0 min
In a large skillet over medium-high heat, heat 1/2 of the oil.
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6.0 min
Add the chicken to the skillet and season with salt and pepper.
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6.5 min
Fry until golden. Approximately 5 mins per side.
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7.0 min
Roughly chop the onion and capsicum.
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11.0 min
Mince the garlic.
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12.5 min
In a large bowl combine the tomato passata and spice mix to make the enchilada sauce. Mix well.
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13.5 min
Finely chop the coriander.
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14.5 min
Grate the cheese.
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16.5 min
Remove chicken from skillet and place on chopping board to cool slightly.
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17.0 min
Add remaining oil to skillet.
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17.5 min
Add onion and capsicum to skillet and season with salt., cook until soft. Approximately 5 minutes,
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18.0 min
Using two forks shred the chicken.
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22.5 min
To the skillet add the garlic, cumin, and chili powder. Stir together.
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23.5 min
Add shredded chicken and 2/3 enchilada sauce and stir until mixed through.
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24.5 min
Turn off heat and stir in coriander.
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25.0 min
Place a heaped spoon of chicken mixture into the center of each cabbage leaf.
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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.
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29.0 min
Place into a baking dish and spoon remaining 1/3 enchilada sauce over cabbage enchiladas.
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31.0 min
Cover with the grated cheese.
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32.0 min
Place in oven and bake until cheese is golden. Approximately 15 minutes.
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47.0 min
Carefully remove from oven, garnish with coriander and sour cream then serve.
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Ingredients
Cabbage
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
Garlic
Minced
Ground Cumin
Chilli Powder
Tomato Passata
Mexican Spice Mix
Cheddar Cheese
Shredded
Sour Cream
Fresh Coriander
Chopped
Olive Oil
Use 2 tablespoons of oil per person
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Reviews (1)
Pierina Guerra Verified
I LOVED this one!! First time trying enchiladas with no tortilla and I loved it very much!