Simple Cabbage Enchiladas

  Simple Cabbage Enchiladas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 1.8 g
  • Cholesterol: 32.2 mg
  • Sodium: 730.5 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 20.0 g

View full nutritional breakdown of Simple Cabbage Enchiladas calories by ingredient
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Number of Servings: 6


    6 ounces of cabbage
    9 ounces Shredded Chicken (I used leftovers from a rotisserie chicken we had)
    1 cup chicken broth
    1 cup plain, low fat greek yogurt
    2 (4 ounce) cans of chopped green chiles
    1/2 cupFresh cilantro
    1/4 Salt & pepper (to taste)
    1 ounce shredded cheese (optional)


For the Sauce:
Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles, heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper.
For the Enchiladas:
Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling. This helped a ton. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.
Mix the shredded chicken with chopped fresh cilantro and shredded cheese (optional). I also seasoned well with salt & pepper.
Spread the enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish. Once done, pour the rest of the enchilada sauce over them. I also topped with shredded cheese.
Bake at 350° for about 20 to 30 minutes.

Serving Size: 6

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