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Chicken "enchiladas" | Recipe Renovator | paleo, gluten-free, low-sodium

Paleo chicken "enchiladas" with cashew sour cream

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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Latin America, Mexican
Servings 6 servings

Ingredients
  

Chicken "enchiladas"

  • 1 head cabbage (Savoy) any size
  • 1/2 cup pumpkin seeds (60 g) pepitas
  • 16 ounces chicken breast shredded, about 4 cups
  • 2 tbsp olive oil (extra virgin) coconut oil, rendered bacon fat
  • 5 onions (green) scallions, spring onions, thinly sliced
  • 4 cloves garlic peeled and minced
  • 2 ounces cilantro (fresh coriander) 1/2 bunch
  • 4 cups salsa verde

Cashew sour cream

  • 1 cup cashews raw, (115 g) soaked in filtered water while making everything else
  • 1 lemons juiced
  • 1/4 tsp sea salt

Instructions
 

Chicken enchiladas

  • Bring a large pot of water to boil.
  • Carefully cut off the cabbage leaves close to the core, unpeeling them one at a time until you have 12. Drop the leaves in the boiling water and boil 2 minutes until softened. Remove with tongs and drain well.
  • Finely slice or chop the rest of the cabbage, discarding (composting) the core. Measure two cups for this recipe. Reserve any extra cabbage for another use.
  • Toast the pumpkin seeds in a dry skillet over low heat for 10 minutes until golden brown. Turn off heat.
  • Heat 2 tbsp extra-virgin olive oil, coconut oil, or rendered bacon fat in a large cast-iron or non-stick pan over medium heat.
  • Sauté the thinly sliced green onion, minced garlic cloves, and the two cups cabbage for ten minutes, until brown in spots and softened. Stir every few minutes.
  • Pat the cabbage leaves completely dry with clean kitchen towels.
  • Finely mince the cilantro, reserving some for garnish. If you hate the taste of cilantro, sub fresh Italian flat-leaf parsley to add herby freshness.
  • Stir the shredded chicken, cilantro, and toasted pumpkin seeds into the cabbage mixture. (If doubling the recipe for the cashew sour cream, blend it now and stir in half of the finished cashew cream with the chicken mixture.)
    Chicken enchiladas | Recipe Renovator
  • Preheat oven to 350F/180C/gas mark 4.
  • Place one cabbage leaf on a clean surface with the concave side up; spoon in 1/12th of the chicken mixture along the rib.
    Chicken enchiladas | Recipe Renovator
  • Roll away from you, making a tight roll. Place seam-side down in a sprayed 9" X 13" baking dish. You may have to put two of the rolls along the side if they don't all fit lengthwise.
  • Smother with salsa verde. Cover with foil. Bake for 45 minutes.
  • Serve with cashew sour cream.

Cashew sour cream

  • Soak the cashews in filtered water while prepping the recipe.
  • Drain and rinse the cashews.
  • Juice the lemon.
  • If using large-crystal sea salt, pulverize it in a mortar and pestle to distribute it more evenly.
  • Put the cashews, lemon juice, and salt in the blender. You'll need to add enough filtered water to get it to blend, adding one tbsp at a time. Stop blending when it's thick and creamy and the consistency of sour cream.