Low-Carb Cabbage Enchiladas

Directions

1. 1
   Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.In a large skillet over medium heat, heat oil.
2. 2
   Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder.
3. 3
   Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
4. 4
   Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.
5. 5
   Bake until melty, about 20 minutes.
6. 6
   Garnish with sour cream and more cilantro and serve.