← All recipes

Cabbage Enchiladas

Roasted cabbage and rice enchiladas in tomato sauce with melted Jack cheese.

Serves 3Prep 20 minCook 30 minDifficulty mediumCuisine Mexican

vegetarianspicymain

−Servings: 3+

Add to shopping list Add to meal plan →

Ingredients

• 6flour tortillas
• ½ cuplong grain white rice
• 1(14-ounce) can whole yellow tomatoes
• ½ cupplain Greek yogurt
• 3 clovegarlic
• 1 headalcossa cabbage
• 1lime
• 1red onion
• Knick Knacks
• 3 ozMonterey Jack cheese
• 1chipotle pepper in adobo sauce

Instructions

1. Preheat oven to 475°F. Wash and dry fresh produce. Cut out and discard cabbage core; roughly chop leaves. Peel and halve onion; thinly slice 1 half and small dice remaining half. Peel and mince garlic. Place tomatoes in a bowl; gently break apart with hands. Using a peeler, remove lime rind (avoiding white pith); mince rind to get 2 tsp zest (or use a zester). Quarter the lime. Grate the cheese. Finely chop the pepper. Wash hands and cutting board afterward.
2. In a small pot, combine rice, a big pinch of salt, and 1 cup water. Heat to boiling on high. Once boiling, cover and reduce heat to low. Cook 12–14 minutes, or until water is absorbed and rice is tender. Remove from heat and fluff cooked rice with a fork.
3. While rice cooks, place cabbage and sliced onion on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer and roast 11–13 minutes, or until cabbage is wilted and onion has softened. Remove from oven, leaving oven on. Carefully transfer roasted vegetables to a large bowl.
4. In a large pan (nonstick, if available), heat 2 tsp olive oil on medium-high until hot. Add diced onion and garlic; season with salt and pepper. Cook, stirring frequently, 1–2 minutes, or until slightly softened. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, 4–6 minutes, or until thickened. Turn off heat. Season with salt and pepper to taste.
5. To bowl of roasted vegetables, add cooked rice, yogurt, lime zest, half the cheese, juice of 1 lime wedge, and as much of the pepper as you'd like (depending on desired spiciness). Stir to thoroughly combine; season with salt and pepper to taste. Place tortillas on a clean, dry work surface. Spread about ⅓ cup of filling onto bottom of a baking dish. Divide remaining filling between tortillas; tightly roll up each tortilla around filling. Transfer to baking dish in a single layer, seam sides down. Top with sauce and remaining cheese.
6. Place enchiladas in oven and bake 10–12 minutes, or until lightly browned and cheese has melted. Remove from oven and let stand at least 2 minutes. Divide ⅔ of baked enchiladas between 2 dishes (you will have extra). Serve with remaining lime wedges on the side. Enjoy!