Cabbage Roll Chicken Enchiladas

This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients—spicy refried beans and enchilada sauce—to add tons of flavor without a long ingredient list.


  • 12 Savoy cabbage leaves
  • 2½ cups shredded cooked chicken
  • 1 (15 ounce) can spicy refried beans
  • 1¾ cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided
  • 1 (10 ounce) can red enchilada sauce
  • Chopped fresh cilantro for garnish (optional)


  • Prep
  • Ready In
  1. Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry.
  2. Preheat oven to 350°F.
  3. Combine chicken, refried beans and ¾ cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce. Fill each cabbage leaf with about ⅓ cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug). Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
  4. Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.
  • To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.

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