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Cabbage Enchilada Casserole Recipe
Ingredients:
- 1 medium cabbage, shredded
- 2 cups cooked chicken, shredded
- 1 can 15 oz enchilada sauce
- 1 cup shredded cheese
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- 0 unit salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
- Add shredded cabbage, cumin, chili powder, salt and pepper. Cook until cabbage is tender.
- In a baking dish, layer half of the cabbage mixture, then half of the chicken, and half of the enchilada sauce. Repeat layers.
- Top with shredded cheese.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
Looking for a twist on traditional enchiladas? This Cabbage Enchilada Casserole is a game-changer. Packed with layers of tender cabbage, savory chicken, and gooey cheese, it's a hearty meal that’s both comforting and nutritious. Perfect for busy weeknights or a cozy weekend dinner.
What You Will Need
Read more: Napa Cabbage Casserole Recipe
What you will need to make cabbage enchilada casserole
- Cabbage: Provides a hearty base, adding texture and bulk to the casserole while soaking up the flavors of the spices and sauce.
- Cooked chicken: Adds protein and a savory element, making the dish more filling and balanced.
- Enchilada sauce: Brings a rich, tangy flavor that ties all the ingredients together, giving the casserole its signature taste.
- Shredded cheese: Melts on top, creating a gooey, delicious layer that complements the other flavors.
- Onion and garlic: These aromatics enhance the overall flavor profile, adding depth and a slight sweetness.
- Cumin and chili powder: Essential spices that give the dish its distinctive, warm, and slightly smoky flavor.
- Olive oil: Used for sautéing, it helps to soften the vegetables and blend the spices.
Tools and Instruments Required
What tools/instruments will be needed to make Cabbage Enchilada Casserole Recipe
- Skillet: Essential for cooking the onion, garlic, and cabbage mixture until tender and flavorful.
- Baking dish: Needed to layer the cabbage, chicken, and enchilada sauce, then bake everything together.
- Oven: Required to bake the casserole until the cheese is melted and bubbly.
- Knife: Important for shredding the cabbage and dicing the onion.
- Cutting board: Provides a stable surface for chopping vegetables and shredding chicken.
Cabbage Enchilada Casserole Recipe
A delicious and healthy casserole made with cabbage and chicken, perfect for a family dinner.
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Ingredients:
Main Ingredients
- 1 medium cabbage, shredded
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce 15 oz
- 1 cup shredded cheese
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- unit Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
- Add shredded cabbage, cumin, chili powder, salt, and pepper. Cook until cabbage is tender.
- In a baking dish, layer half of the cabbage mixture, then half of the chicken, and half of the enchilada sauce. Repeat layers.
- Top with shredded cheese.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
Notes:
Feel free to add more spices or adjust the seasoning to your taste.
Read more: Cabbage Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 40mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using cabbage instead of tortillas in this casserole not only makes it low-carb but also adds a unique texture that absorbs the enchilada sauce beautifully.
Frequently Asked Questions
FAQ:
Can I use ground beef instead of chicken?
Yes, just cook it thoroughly before layering.
Can I make this dish ahead of time?
Absolutely, assemble it and refrigerate until ready to bake.
What type of cheese works best?
Cheddar or Monterey Jack are great choices.
Can I use green cabbage instead of red?
Yes, either type works well in this recipe.
Is this dish gluten-free?
Yes, as long as the enchilada sauce is gluten-free.
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