Ingredients:
500 gm K&N’s Croquettes
2 tbsp oil
1 green cabbage
1 large onion chopped
1 green bell pepper chopped
Salt to taste
2 cloves garlic, finely chopped
2 tsp cumin powder
2 tsp chili powder
1 1/3 cup red enchilada sauce, divided
2 tbsp. chopped fresh coriander, plus more for garnish
1/2 cup shredded Mozzarella
1/2 cup shredded cheddar
Sour cream, for drizzling
Enchilada Sauce Ingredients:
1 tbsp Olive Oil
2 Cloves Garlic
2-3 tbsp Minced Onion
1 tsp Oregano
2 tsp Chili Powder
1/2 tsp Black Pepper
Salt to taste
1 tbsp Parsley
1 cup Tomato Puree
1 cup Water
1 Stok Cube

Instructions:
In a pan add olive oil, garlic, onion and saute for a minute.
Now add tomato puree and cook for few minutes.
Add oregano, parsley, red chili powder, black pepper and salt, mix well.
Add water, stok cube and cook for few minutes.
Enchilada sauce is ready.
1- Prepare the K&N’s Chicken Croquettes as per the instruction on the pake.
2- In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
3- Heat oil In a large pan over medium heat. Add onion and bell pepper. Cook until soft, 5 minutes, then stir in garlic, cumin powder, and chili powder, parsley. Add 1/4 cup enchilada sauce and stir until saucy. Turn off heat.
4- Place a heaping spoon of mixture into the center of each cabbage leaf.Place 1 K&N’s Chicken Croquette and fold the cabbage leaf in.
5- Now place these cabbage enchiladas in a baking dish and spoon remaining enchilada sauce over cabbage enchiladas and sprinkle with both cheeses.
6- Bake until melty, about 15 minutes.
7-Garnish with sour cream and more Coriander and serve.