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Cabbage Roll Chicken Enchiladas

This lighter, vegetable-packed chicken enchilada recipe substitutes cabbage leaves for tortillas.

Serves 4
Ready in 50 mins
Prep time 15 mins
Cooking time 35 mins
424 calories per serving


> 1 large head cabbage (around 3 lbs)
> 3 cups shredded cooked chicken
> 2 cups frozen corn, thawed
> 1 1/2 (10 oz) cans red enchilada sauce, divided
> 1 1/2 cups shredded reduced-fat Mexican cheese blend, divided


Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cut the cabbage in half and remove the core. Boil cabbage 5 min., until lightly softened. Carefully transfer cabbage to a colander in the sink to drain. Run cold water over cabbage to cool. Carefully remove 12 large leaves from cabbage. (If there aren’t enough large leaves, use 2 small leaves in place of 1 large one.) Pat leaves dry with paper towels.
In a large bowl, combine the chicken, corn, ½ cup enchilada sauce, and 1 cup cheese. Season with salt and pepper. Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Place 1 large cabbage leaf on a cutting board. Spoon ½ cup filling onto bottom end of leaf. Fold sides over filling and roll to close. Place roll seam-side down in prepared baking dish. Repeat with remaining filling and leaves.
Spoon remaining enchilada sauce over cabbage rolls. Sprinkle remaining ½ cup cheese over top. Bake 20–25 min., until filling is warm and cheese has melted. Let stand 5 min. before serving.


Garnish the enchiladas with sour cream, cilantro, and chopped green onions, if desired.

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