Tangy Chicken and Pumpkin Cabbage Enchiladas

I love enchiladas. Specifically green chicken enchiladas. They are so comforting to eat. However, they have not made it on menu in a long time because the calorie and sodium counts are just too high. I think they may make it into my life once again due to a recipe from Isabel Eats for Low Carb Enchilada Cabbage Rolls. Mind blown! Replace the tortilla with a cabbage leaf and BOOM! A healthier version of a Mexican comfort food classic. What I’m going to do is a recipe based off of the technique Isabel Eats uses and create my own version. I want to make a version of the tangy chicken enchiladas I love, but dairy free and much healthier. And hits all of your macros. I want plenty of veggies and protein with a tangy sauce, based off of a can of pumpkin. Here are the stats of the recipe I created:

Tangy Chicken and Pumpkin Cabbage Enchiladas

Serves 12

  • 1 large head of cabbage (12 leaves separated and the rest chopped finely)
  • 1.5 tablespoons olive oil
  • 1/2 cup finely diced white onion, about 1/4 large white onion
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken breasts, diced into small bite sized pieces (or pre-cooked shredded chicken)
  • 1 block of extra-firm tofu, pressed cut into 1 inch pieces
  • 2 finely chopped green bell pepper
  • 1 4-ounce can diced green chiles
  • 1/2 can coconut cream
  • 1 cup shredded mozzarella cheese

Pumpkin Enchilada Sauce

  • 1 15oz can of pumpkin puree
  • 2 medium white onions, coarsely chopped
  • 1/4 cup olive oil
  • 4 -6 garlic cloves, smashed
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chili powder
  • 4 ounces diced green chilies
  • 3 cups low sodium chicken broth
  1. In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
  2. Add the broth, pumpkin, cumin, chili powder and green chilies and bring to a boil.
  3. Reduce heat to a simmer and cover. Continue cooking until the for a few minutes until heated through.
  4. Cool until room temperature.
  5. Using a blender of food processor, blend until smooth.
     

Fill a large pot with hot water and bring to a boil over medium-high heat. While water is coming to a boil, remove 10-12 whole cabbage leaves from a raw head of cabbage and rinse under cold water. Place 1-2 cabbage leaves in the boiling water and blanch for 1 minute. Remove from boiling water and transfer to a large bowl full of ice water. Remove from ice water after 30 seconds or when cool enough to handle. Continue until all the cabbage leaves have been blanched.

Preheat oven to 375 degrees F. In large saute pan, heat olive oil over medium-high heat. Add diced onions and bell pepper saute for 3 minutes, stirring occasionally.  Add in the tofu and cook until browned.

Add diced chicken, green chiles, onion powder, garlic powder, ancho chili powder, cumin and salt. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the coconut cream and stir to combine.  Remove from heat and set aside.

Spread a thin layer of sauce on the bottom of the baking dish.  Lay out the blanched cabbage leaves and spread some of the chicken mixture in the middle. Top with 1 tablespoons of cheese. roll them up, fold in the edges and place seam down in a large baking dish. Repeat with the remaining ingredients.
 
Pour the enchilada sauce on top of the enchiladas and bake uncovered for 25 minutes. Remove from oven and serve immediately with rice.

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