You will not even miss the tortilla in these deliciously cheesy enchiladas! The homemade enchilada sauce adds so much freshness and flavor to an already delicious entree. Full of sautéed chilies and onions with the ground chicken, this enchilada recipe does not disappoint!


  • 1 lb ground chicken
  • 1 head of cabbage
  • 1 tablespoon olive oil
  • 2 cans chopped green chilies (I used Hatch, one can mild, one can hot)
  • 1 small yellow onion, diced
  • 1 teaspoon cumin
  • 1/4 teaspoon (or more) cayenne
  • salt and pepper to taste
  • 2 cups of my Enchilada Sauce (or used store bought)
  • 1/4-1/2 cup shredded Mexican blend cheese (if gluten-free make sure to read label to make sure!)
  • Garnish with chopped cilantro


  1. Preheat oven to 350 degrees
  2. Cut stem of cabbage head off
  3. Run head of cabbage under warm water to soften, start peeling leaves in big chunks
  4. In a pot, boil 2 cups of water with a teaspoon salt
  5. place 1-2 leaves at a time in boiling water and boil for 30 seconds, fully submerging the cabbage leaf
  6. Remove and set on a paper towel to drain and cool
  7. Meanwhile while cooling, add 1 tablespoon olive oil, diced onions and 2 cans of green chilies to a skillet. Sauté until onions become translucent, about 3 minutes
  8. Add chicken and brown.
  9. Remove skillet from heat
  10. In a baking dish, add a thin layer of enchilada sauce to the bottom
  11. To assemble, place cabbage leaf on a cutting board, add a few spoons full of meat mixture in center of leaf
  12. Add a spoonful of enchilada sauce and a sprinkle of cheese
  13. Roll up like you would an enchilada, place seem side down in baking dish
  14. Once you squeeze in as many enchiladas as you can, top with more enchilada sauce and cheese
  15. Bake covered for 25 minutes
  16. Remove foil and bake uncovered for another 5 minutes
  17. Garnish with chopped cilantro and lime
  18. Drink a margarita with it;)


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