|1 small green cabbage||1-2 T avocado oil||1 large onion diced|
|1 red bell pepper chopped||1 can black beans drained||2-3 grilled corn off cob|
|Salt / Pepper||2 cloves garlic minced||2 tsp cumin|
|2 tsp chili powder||3 c shredded grilled chicken||1 1/3 c enchilada sauce|
|2 T chopped cilantro + garnish||1 c shredded monterey jack||½ shredded sharp cheddar|
|1 sm can green chilis drained||Sour cream to drizzle||Sliced avocado for garnish|
Y’all, let’s head south of the border but do it in a healthy style! Healthy eating does NOT mean without flavor!!
Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip your cabbage leaf in for about 30 seconds or so. Just so that it is soft enough to use as your “tortilla”. Place on a paper towel to drain.
In a large skillet over medium heat add oil then sauté onion, pepper. Season with salt and cook until soft. Roughly 5 minutes or so. Once soft, stir in your seasonings, chicken, chilis, beans, corn, and 1 cup of your enchilada sauce. Let simmer just a moment then turn off the heat and add in your cilantro. I like to let this sit 5-10 minutes so that the flavors have time to come together.
The remaining enchilada sauce I doctor up with a bit of salt, pepper, garlic powder, cumin…. Just so that it has a pleasing taste.
You will take a heaping spoon of your chicken mixture and place in the center of one of your cabbage leaves. Take the short sides, fold in toward the center. Then take your long sides and roll like a burrito. Easy peasy folks!
Once you have all your cabbage rolls in your pan, take the remaining sauce and pour on top. Sprinkle with both cheeses and into the oven it goes. Bake about 20 minutes and you should have some melty goodness happening.
Garnish with avocado, sour cream, and chopped cilantro and enjoy some yummy goodness!