Ingredients

The following ingredients have 4 Servings
  • 8 large cabbage leaves
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 2 cups boneless and skinless chicken breasts (shredded (leftovers work great!))
  • 1 cup no-sugar added enchilada sauce
  • 1/2 cup fat free cheddar cheese

Instruction

  • Preheat oven to 400 degrees. Spray a small casserole dish with non-stick spray and set aside.
  • Bring a large pot of water to a boil. Once boiling, place each cabbage leave into the water for about 30 seconds. Remove, place on paper towel, and gently pat dry.
  • Once cabbage leaves are cooked, heat the olive oil in a large skillet on medium heat. Once hot, add the onion, bell pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Stir in the cumin, chili powder, salt, red pepper, and chicken. Cook until chicken is hot and remove from stove.
  • Place the cabbage leaves on a flat surface. Divide the chicken mixture evenly between each leaf and place in a line down the center. Fold in the side of each leaf and roll into a burrito shape. Place in the prepared casserole dish. Pour the enchilada sauce over top and sprinkle with the cheese.
  • Bake for 15 to 20 minutes or until cheese is melted and bubbly. Let sit for 5 minutes before serving.