Napa and Chicken Enchilada

This is something for people who love the taste of Mexican food, but are trying to cut down on carbs. It's a chicken enchilada, but wrapped with Asian napa cabbage leaves instead of tortillas. It has less carbs, but tastes just as good (better?) than the original. Adding avocados and sour cream sauce makes it even better.

Napa and Chicken Enchilada


(Recipe by:Chef Yasue Siewert)


Prep.: 20 minutes
Cook: 25 minutes


Makes 4 servings


8 to 10 leaves of napa cabbage, with ½ inch bottom cut off
2 tbsp olive oil
3 chicken breasts, cut into small pieces/strips
2 cloves garlic, minced
1 medium-size onion, sliced
1½ tbsp chili powder
½ tsp cumin
1/8 tsp cayenne pepper, more to preference
1 cup tomato juice
1½ tsp kosher salt, more to taste
1/8 tsp black pepper
1 cup shredded cheddar cheese
1 avocado, cut into small cubes

For sauce:
3 tbsp milk
3 tbsp sour cream


Place napa cabbages in heat resistant plate and cover with saran wrap and microwave for about 3 minutes until tender. Set aside to cool off.

Heat a skillet over medium high heat. Add olive oil and cook chicken until cooked through. Add garlic and onion and sauté until onion is translucent and cooked through. Add chili powder, cumin, and cayenne pepper and stir and cook about 1 minute. Add tomato juice and cook about 7 minutes, uncovered.
Season with salt and pepper, and set aside to cool off a little bit.

Preheat the oven to 400 degrees Fahrenheit.

On a cutting board or plate, place 1 napa cabbage leaf. Scoop chicken mixture with slotted spoon, place in napa leaf, and roll it up. Place in a baking dish. Repeat with others.
Distribute rest of sauce over them and put cheddar cheese on top.

Bake for about 25 minutes until cheese is golden brown. Remove from the oven and cool slightly.

In a small bowl, mix together all sauce ingredients.

Sprinkle napa rolls with avocados and sauce, serve warm.

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