Internet Recipe
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Cabbage Enchiladas This recipe is unsual because it uses raw cabbage that is briefly cooked. It can be served as an appetizer or light meal. It has a crunchy texture and pleasing taste.
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4 cups cabbage, finely shredded 1 bunch green onions, chopped 1/3 cup chopped cilantro 3 fresh jalapenos, seeds and veins removed and finely minced. 2 cups grated Monterey Jack Cheese salt to taste 1 cup Creama or 1 cup sour cream thinned with milk 12 corn tortillas 2 1/2 cups ancho chile sauce or 2 (10-ounce) cans enchilada sauce |
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Mix cabbage, green onions, cilantro and jalapenos. Add salt to taste. Add the grated cheese and toss to mix. Soften the tortillas. See instructions for traditional method or low fat microwave method. Place two or three tablespoons of the chile sauce in skillet and heat. Place each softened tortilla in the sauce, turning to coat. Add more sauce as needed to skillet, continuing until all tortillas have been coated in the sauce. Construct the Enchiladas. Place about 1/3 cup of the cabbage mixture in each tortilla and roll up tightly. Make the enchiladas in one baking dish. Spoon about 1/2 cup of the sauce in the bottom of a greased backing dish. Place rolled tortilla on sauce in baking dish, open side down. Continue until all tortillas are rolled and placed in baking dish. Pour the remaining enchilada sauce over rolled tortillas. Bake in 375 degree oven for 5 to 8 minutes, until heated through.. Make the enchiladas in the Microwave. Make in individual servings, using microwave. Place two tablespoons sauce on serving dish. Fill and roll two tortillas as described above and place open side down in the sauce on the serving plate. Spoon more sauce over the top of each enchilada. Cook in microwave oven for about 2 1/2 minutes. (The image shows microwaved enchiladas) To serve, spoon some creama or the thinned sour cream over the enchiladas and garnish with avocado slices. (Image shows microwaved enchiladas) Serves 6 |
