Sunday, October 13, 2013

Paleo Cabbage Enchiladas


4 boneless, skinless chicken breast halves

1 onion, chopped

1 tbsp parsley

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp sea salt

1 (15 ounce) can tomato sauce

1/2 cup water

1 tbsp chili powder

1 chopped bell pepper

1 clove garlic, minced

8 cabbage leaves

12 ounces homemade taco sauce (found below)

*Optional ingredients* 1 3/4 cup shredded cheddar cheese. 1/2 pint sour cream


1. Steam cabbage in the microwave by placing the cabbage in a glass dish with some water to cover the bottom and steam for 13-15 minutes. Peel the outer leaves carefully and line a 9 x 13 inch pan with the leaves. This prevents your cabbage enchiladas from burning. Peel 8 additional leaves, careful not to rip them and set aside.

2. Cube chicken and in a medium skillet over medium heat cook chicken until no longer pink and juices run clear. Add onion, (sour cream and 1 cup cheddar cheese, if using), parsley, oregano, and black pepper. Heat until cheese is melted. Stir in salt, tomato sauce, water, chili powder, bell pepper and garlic.

3. Roll even amounts of the mixture into the cabbage leaves set aside. Arrange your cabbage enchiladas in the dish lined with the outer cabbage leaves and pour your taco sauce over them all and add the remaining 3/4 cup cheese, if using, and bake uncovered in the oven for 20 minutes. If you're not using cheese then cover your enchiladas with foil . Let cool for 10 minutes and serve.

Taco Sauce Recipe:

1 (8 ounce) can tomato sauce

1/2 cup vegetable broth or bone broth

1 1/2 tbsp homemade taco seasoning *found below*

1 tsp apple cider vinegar

Combine all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes or until the sauce has reduced and thickened, stirring occasionally.

Taco Seasoning:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper

Mix everything together and store in an airtight container for up to six months.

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