Cabbage and carrot enchiladas are a light and crunchy option for vegetarians. The cabbage and carrots are sautéed until tender and combined with onions, garlic, and spices to create a flavorful filling. The enchiladas are then topped with a tangy tomatillo sauce and baked until bubbly and golden. Serve with a side of Mexican rice or a green salad for a satisfying meal.
