4 free range/organic chicken breasts, de-boned and sliced
1 head of cabbage
1 tablespoon olive oil
1 small yellow onion, diced
1 teaspoon cumin
¼ teaspoon cayenne
Himalayan salt and pepper to taste
For the Enchilada Sauce:
1 teaspoon olive oil
2 garlic cloves, minced
¾ cups bone broth
1 ½ cups canned crushed tomato, organic
1 small chopped Jalapeno, optional
1 teaspoon Mexican hot chili powder (or more to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Himalayan salt
Fresh black pepper, to taste
For the Avocado Cream:
2 ripe avocados
A handful of fresh coriander
1 garlic clove
2 tablespoons of hempseed oil or olive oil
Juice of 1 lime
Himalayan salt, to taste
¼ cup shredded grass-fed cheese (omit for a dairy-free alternative)
Garnish with chopped coriander and pico de gallo
- Preheat oven 200C
- Make the Enchilada Sauce: Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the bone broth, tomato sauce, jalapeno, hot chili powder, cumin, and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use.
- Cut the stem of cabbage head off. Run head of cabbage under warm water to soften, start peeling leaves in big chunks.
- In a pot, boil 2 cups of water with a teaspoon salt. Place 1-2 leaves at a time in boiling water and boil for 30 seconds, fully submerging the cabbage leaf. Remove and set on a paper towel to drain and cool.
- Meanwhile while cooling, add 1 tablespoon olive oil, diced onions and sauté until onions become translucent about 3 minutes.
- Add chicken slices and brown. Remove skillet from heat.
- In a baking dish, add a thin layer of enchilada sauce to the bottom.
- To assemble, place the cabbage leaf on a cutting board, add a few spoons full of meat mixture in center of the leaf.
- Add a spoonful of enchilada sauce and a sprinkle of cheese (if using).
- Roll up like you would an enchilada, place stem side down in baking dish. Once you squeeze in as many enchiladas as you can, top with more enchilada sauce and cheese
- Bake covered for 25 minutes
- In the meantime make the avocado cream.
- For the Avocado Cream: Add all the ingredients into blender, and blitz until smooth and creamy. Transfer to jar and refrigerate until needed.
- Remove foil and bake uncovered for another 5 minutes
- Garnish with chopped cilantro, avocado cream and pico de gallo