Under $20 Enchilada Recipe
I was blown away by how much you guys loved the last recipe I shared with you guys (CLICK HERE if you missed it) so I decided to do it again! My husband and I have always bonded over cooking and throughout the years I have become very health conscious, so our recipes have started to reflect that! We are always looking for ways to recreate our favorite meals as healthy as possible without sacrificing taste and we definitely made that happen with this one! We made it a few times and tweaked it until it was perfect and I am so excited to share it with you guys! This recipe costs under $20 and you will have plenty of leftovers which is my favorite thing ever! It is gluten-free and you can add whatever meat you want in place of chicken, you could also make it vegetarian or vegan with a substitute. For this recipe, there are two types of chilies in it and I deseeded them both and the spice level was mild with loads of flavor (just how I like it) so if you are into spicy food make sure to keep the seeds! I get my enchilada sauce off of Thrive Market, CLICK HERE for the exact one I used and CLICK HERE for the other one we have tried and loved as well! I decided to cook a full chicken in the crockpot and shred it for the recipe but you could easily cook up some chicken thighs or breast just as easy! Check out the recipe below and make sure to download the PDF to save and use for later! CLICK HERE to watch my Instagram stories to see a full breakdown of how I made it! It is so delicious, you have to try it and let me know what you think!
CABBAGE CHICKEN ENCHILADAS
Prep time: 25 min
Serving Size: 4-5 people
Enchilada Sauce (8oz.)
Cooked & Shredded Chicken (2 1/2 cups)
Red onion (1/2)
Refried Beans (1/4 CAN)
Cilantro (1/3 CUP)
Shredded Mexican cheese
-Deskin pablano by broiling in the oven, flipping often until burnt. Let cool, pull off skin and deseed (if you want) and chop.
Once you are done with broiler preheat oven to 375 degrees.
-Carefully pull off large layers of cabbage leaves – steam in pan on stove top with a cup of lightly salted water, cover with lid until flimsy and tender – medium heat for 15-20 minutes.
-In a bowl – chop up chicken, chilies, onion, and cilantro; add about half of the enchilada sauce or until contents are coated along with lime to taste.
-Stuff steamed cabbage with a layer of refried beans and the chicken mixture – fold and roll until secure and lay folded side down on cooking dish. Continue to do so until all cabbage leaves are stuffed.
-Add the rest of the enchilada sauce to the top of the enchiladas (and cheese if you want) – cook in the oven for 45 minutes.
Take out of the oven, let cool and serve with desired toppings!