I promised a new recipe was coming, and when I got on my camera, I totally forgot I had TWO recipes to share. I will save the other one for next week. Always good news! I have been so busy it has been crazy! Between the regular family and mom stuff, plus school and all my weight loss challenge groups and coaching, its been a lot of fun, I love it, but definitely busy and new recipes have been lacking! Sorry!
I was craving something like enchiladas or taquitos…which is weird because I never crave things like that. I think Mexican food hasn’t really been my go-to since I went Paleo, but there have been a few things I have tried to recreate a bit. I thought I could do this with Paleo Tortillas, but they get soggy really fast and just wouldn’t work out in the way I imagined. So I decided to do cabbage rolls instead! I slow cooked the chicken, filled the cabbage and topped it with a Paleo enchilada sauce. My husband wanted cheese on his, so I got Kerry Gold Cheese and melted some on top of his (photo below). If you ever have that Mexican food craving, but want to keep it healthy, try this recipe out! 🙂
For the chicken:
3 boneless skinless chicken breasts
1 cup enchilada sauce (below)
2 cups water
1 tomato, chopped
1 onion, sliced thin
1 green or yellow pepper, chopped
1 red pepper, chopped
1 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne (optional)
salt and pepper
For the enchilada sauce:
2 cans organic tomato sauce, approx 30 ounces
2 cups chicken stock
1 Tbsp tomato paste
1-1/2 tsp apple cider vinegar
1 Tbsp cumin
1 tsp chili powder
2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/4 tsp pink or sea salt
1/2 tsp black pepper
1 head of cabbage
1 avocado, sliced
Kerry Gold Cheese, optional
The first thing you need to do is make the enchilada sauce. I made mine on Sunday, and put it in the freezer. I just thaw it out when I want to use it. If you go that route, it may be easier. However, it is up to you, and you can just make it the night before if you prefer.
Place all the enchilada sauce ingredients in a sauce pot, except the vinegar. Cook down for about 20 minutes, then add in the vinegar and cook another 10 minutes. Super easy.
The day you are ready to make the enchiladas, put all the chicken ingredients in the crock pot, and turn on the low setting. Cook for approximately 8 hours.
Once the chicken has cooked, shred it in the liquid with a fork. It will just fall apart since it has been slow cooking all day.
In a large pot, you can use a steamer pot or one of those steam inserts, or just put it in a regular pot, and add about 2″ of water to the bottom. Steam the cabbage for about 15 minutes until the leaves are easy to peel off. Just a note: one of my readers said you can cut the leaves off raw, wash them, then put them in the freezer. Once you take them out to thaw, they will be easy to roll…I have not tried this yet but feel free to use the idea and let us know what happens! 🙂
Once you have the leaves ready, fill each one with the mixture, and roll it up, tucking the ends in as well.
Place the cabbage rolls side by side in your baking dish, and top with the enchilada sauce. If you are using the Kerry Gold Cheese, put that on top as well.
Bake in the oven for approximately 25 minutes, if you are using cheese it will be melted within that time as well. Once the cabbage rolls have finished cooking, you can top with avocado or salsa…whatever you prefer.
Recipe makes 10 cabbage rolls
Each roll has 8.9 net carbs
(80% of the carbs come from the organic tomato sauce, if you can find an organic, no sugar, paleo option use that instead)
The chicken mixture
With Kerry Gold Cheese