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

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.