Wow, I thought I would get back here sooner. Life got busy and finding the time to sit down and post the recipe for these reset friendly enchiladas just didn't happen until now. I promise you they are worth the wait.
Ingredients
1 20 ounce package ground turkey (you could use lean ground beef but our family doesn't eat beef)
1 head of regular cabbage, no Napa
Onion
carrots
bell peppers, any color
1/4 cup chili powder
- 1 3/4 cup water
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Seperate your cabbage leaves
Start by separating your cabbage leaves, this is really easy to do if you follow this method.
First bring a large pot of water to a boil.
While you are waiting for the water to boil remove the core from the head of cabbage.
Next, drop the head of cabbage into the pot of boiling water.
After sitting in the water for a minute or so, the outer leaves will begin to slide right off the head of cabbage. A pair of tongs is helpful to pull the leaves out of the water.
- You will get to a point where the center of the leaves on the head of cabbage are just to small to use as wraps, at this point, pull the remaining head out of the water and let cool. When it is cool, chop the remaining cabbage head to add to your enchilada filling.
Prepare your enchilada sauce
Put your tomato paste into a sauce pan, along with about 1 3/4 cups of water, cumin, chili powder and oregano. Whisk so that the tomato paste is smooth and the seasonings are mixed in. Simmer for about 10 minutes to allow the sauce to thicken and reduce a little.
Prepare your enchilada filling
Brown your meat, either turkey or beef. Add in your desired amount of onions, carrots and bell peppers and cook until they are softened.
Measure out your portion of the filling mixture, that should be 4 ounce or 8 if you are doubling your portion. Remember to make a double portion so that you have lunch for the next day. It will save time and possibly keep you from being tempted to cheat if you have your meal at hand.
Take the remaining ground meat and set aside to make enchiladas for the rest of the family.
Now take your 4 or 8 ounces and return them to the pan. Then add your chopped left over cabbage and add it to the pan with a little salsa or a little enchilada sauce. You want just enough sauce or salsa to moisten the mixture a bit.
Fill your cabbage leaves with the filling and fold into a little package. Place a little enchilada sauce in the bottom of the baking dish and put your folded enchilada sauce, seam side down into the pan. Smear a little bit more of your enchilada sauce on top of your cabbage rolls and bake at 350 for about 20 minutes or until the cabbage softens to your likeness.
Of course ladies, if you are on Phase 1, you could add in some Spanish brown rice...just add a little salsa to your water while you are cooking your rice, nice and easy and oh so yummy.
For your families meal
Add a little sauce to your left over filling and anything else you want, I also added a can of re-fried beans.
Heat your tortilla shells if you are using corn so that they are soft and pliable. Fill with filling and place in a baking dish with a little enchilada sauce on the bottom of the pan. Once the pan is full, top the enchiladas with more sauce and some cheese.
