I've made zucchini enchiladas in the past so when I found this cabbage enchilada recipe, I was intrigued. I do like cabbage so was eager to give this recipe a try. My kids are not big fans of cabbage and do not tend to eat it plain or cooked but with this recipe, they didn't seem to mind it at all.
The enchiladas were very filling. If I were to make this recipe again, I would consider halving it as we did have quite a few leftovers.
I made the mistake of buying a head of cabbage instead of going to a different store with more of a produce section. Because the cabbage leaves are used to hold the stuffing, they do need to be in one piece. That was a feat! It was very difficult to get the cabbage leaves off of the head without ripping them. Next time, I'll stick to the recipe and find Savoy Cabbage!
Substitutions/Additions made by Cooking After Class for Cabbage Roll Chicken Enchiladas:
- used regular refried beans...they was plenty of flavor from the enchilada sauce
Tips from Cooking After Class for making Cabbage Roll Chicken Enchiladas:
- Buy Savoy Cabbage instead of a head of cabbage like I did. Getting the leaves off a head of cabbage without ripping them is very time consuming.
RECIPE: Cabbage Roll Chicken Enchiladas
Effort: Moderate
Time: 50 minutes
Kids Comments: Didn't think they'd like the cabbage but it was good
Make it Again: Yes, great enchilada flavor without all the tortillas
all ingredients ready to go
making stuffing
blanching cabbage leaves
thin layer of enchilada sauce on the bottom of the baking dish
rolling up enchiladas
enchiladas are done
top with remaining enchilada sauce and cheese
ready to serve