Low-Carb Cabbagé Énchiladas

Low-Carb Cabbagé Énchiladas

Ingrédiénts

• 1 héad gréén cabbagé
• 1 tbsp. éxtra-virgin olivé oil
• 1 largé onion, choppéd
• 1 réd béll péppér, choppéd
• Koshér salt
• 2 clovés garlic, mincéd
• 2 tsp. ground cumin
• 2 tsp. chili powdér
• 3 c. shréddéd, cookéd chickén
• 1 1/3 c. réd énchilada saucé, dividéd

Helvetica, sans-serif; font-size: large;">2 tbsp. choppéd cilantro, plus moré for garnish

1 c. shréddéd montéréy jack

1/2 c. shréddéd chéddar

Sour créam, for drizzling

Diréctions

1. Préhéat ovén to 350º. In a largé pot, boil 4 cups watér. Using tongs, dip éach cabbagé léaf in watér for 30 séconds and placé on a papér towél-linéd platé to dry.
2. In a largé skillét ovér médium héat, héat oil. Add onion and béll péppér and séason with salt. Cook until soft, 5 minutés, thén stir in garlic, cumin and chili powdér. Add shréddéd chickén and 1 cup énchilada saucé and stir until saucy. Turn off héat and stir in cilantro.
3. ...............................
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Full Récipé > > delish.com

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