First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables.
Add cabbage leaves and cook for 1 minute.
Drain and rinse with cold water.
Preheat oven to 350 degrees F.
Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.
Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce.
Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada.
Place, seam-side down, in the baking dish (they will be snug).
Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
Bake until heated through and the cheese is melted, about 20 minutes.
Sprinkle with cilantro, if desired.
Tips
To make ahead: Assemble enchiladas through Step 3.
Refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
