Enchilada - kathryn's style

My 6 year old nephew has been sending me recipes that he has just been creating without actually trying. This has inspired to get out of my comfort zone of 'following a recipe' and creating my own concoction. I was talking to my sister, Lindsay, last weekend and she was telling me how they made enchiladas last weekend. That sounded so good, and I couldn't even remember the last time I had an enchilada. But a lot of the things she had used, I am unable to eat at this time. But together we were able to create an enchilada recipe I could have. I tried it out over the weekend, and I have to tell you that they are REALLY good! I made them really spicy, but then I really like spicy food. I was thinking though that these aren't really enchiladas as much, but more of a really fabulous 'lettuce wrap' (but with cabbage instead of lettuce).

Here's what I did though:

Cook chicken breasts or tenders. Cook in a pan onion, peppers, and any other vegetable (I added cut up broccoli to mine). Add the chicken cut up. Add a small can of green chili's, can of diced tomatoes, and then water down a bit hummus for the sauce. Mix together. Clean leaves of Chinese cabbage (the long cabbage). On one side add a bit of the mixture and then roll up and place in baking pan. After all the enchiladas have been made, poor over sauce (I got an organic green chili sauce that had ingredients I could have). I baked it for 10 minutes, but then took it out realizing that I was going to eat this throughout the week and didn't want to reheat it and make it go really soggy. It actually isn't too bad like that, as the mixture is already cooked. But I will heat it up for a minute. This makes them perfect!

"enchiladas" after being wrapped.

"enchiladas" after sauce is poured.