Ingredients: Serving 6
- 1 green cabbage
- 3-4 pound organic chicken (I use the Trader Joes organic family pack bone in, 2 split breast and 4 drumsticks
- 1 cup of chicken broth
- 1 ripe avocado
- 2 limes
- 1 cup of fresh cilantro
- 1 tsp. cumin
- 1tsp. onion powder
- 1tsp. paprika
- 1 tsp. chili powder
- 1-2 large hatch green chilies seeded
- 1 medium yellow onion
- 1 tsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1-2 tbsp. avocado oil
- 2 chipotle chilies seeded (I use the canned ones)
- 4 garlic cloves
- 1 cup or more shredded raw cheddar cheese (optional Daiya vegan cheddar cheese)
For The Chicken, Preparation
Place the chicken in a 8 by 8 inch casserole pan. Drizzle 2 tbsp. olive oil over chicken. Squeeze the juice of one lime over chicken then season with 1 tbsp. dried oregano oil, ½-1 tsp. salt garlic powder and pepper. Place in the oven at 350 degrees for 1 hour turning drumsticks midpoint. Chicken will be done when chicken is pierced and liquid comes out clear. You can also use a thermometer should read at 170 degrees. Let cool just enough to shred the chicken set aside.
While chicken is cooking in the oven sauté 1 ½ cup onions with 1-2 sliced hatch green chilies in 1-2 tbsp. of avocado oil. Cook till tender set aside.
Mix the onions and chicken together add 1 tbsp. dried oregano, salt and pepper to taste. Mix in ½ – ¾ cup of shredded cheese to blend. Save the rest of the cheese to top onto enchiladas 5 minutes before taking out of the oven..
For the Sauce, Preparation
While the chicken is cooking add the tomatoes, seeded chipotle chili, 3-4 cloves of garlic, 1/3 cup chopped yellow onions and blend in blender till smooth. Pour contents into a sauce pan over medium heat; add 1tsp. smoked paprika, cumin, chili powder, salt. ½ cup of chicken broth, and 4-5 drops of stevia (optional). Bring to a simmer, then lower the heat and cook for 10 minutes to slightly thicken. Make sure to stir often with a wooden spoon. Season with extra salt if needed. The sauce has a kick medium hot, if you don’t want it that hot add only one chipotle chili instead of two.
For the Enchiladas, Preparation:
Bring a large pot of salted water to a simmer. Core the center of the cabbage with a serrated knife and remove stem. Gentle drop the cabbage into the simmering water and gentle peel the cabbage leaves as they loosen with stainless steel tongs– make sure to peel them gently, as you don’t want them to tear. Be careful not to try to pick up the whole cabbage and drop it back into water as the hot water may scald you if it hits your skin. I found this method the most effective without tearing the cabbage. Remove and set in a colander. Let cool slightly and remove the stem from the cabbage with a sharp knife and pat dry with a paper towel.
Spread ½ cup of enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place 1 tbsp. of enchilada sauce in the center of the cabbage leaf. Dollop a generous amount of the chicken mixture inside the center of the cabbage and roll them up like a burrito seam end down. Repeat with each cabbage leaf, once done, pour the rest of the enchilada sauce over the rolls evenly. Place a parchment paper over enchiladas and aluminum foil on top and back
Bake at 350° for about 20 to 30 minutes. Remove from oven the sauce should be bubbling add the rest of the shredded cheese on top and cover the enchiladas till the cheese is fully melted. Garnish with fresh chopped cilantro and drizzle a generous amount of avocado cilantro sauce over enchiladas and serve hot serve hot.
Avocado Cilantro Sauce, Preparation:
In a high speed blender place a handful of fresh cilantro leaves, ½ fresh lime juice, ½ cup of organic sour cream, 1 whole avocado and two tbsp. water more if needed to thin out. Blend on high speed till fully blended 1 minute or so. It should be the consistency of a thick salad dressing. Drizzle over enchiladas right before you serve them. If you make it ahead of time keep in the refrigerator will store for up to 2 days. Makes about ½ cup.