Cabbage Roll Chicken Enchiladas

Name: Cabbage Roll Chicken Enchiladas
Total time: 50 min
Ingredients: 12 Savoy cabbage leaves; 2 ½ cups shredded cooked chicken; 1 (15 ounce) can spicy refried beans; 1 ¾ cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided; 1 (10 ounce) can red enchilada sauce; 1 tablespoon Chopped fresh cilantro for garnish

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Total: 50 minutes

Author : Joy Howard

Ingredients

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12 Savoy cabbage leaves2 ½ cups shredded cooked chicken1 (15 ounce) can spicy refried beans1 ¾ cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided1 (10 ounce) can red enchilada sauce1 tablespoon Chopped fresh cilantro for garnish

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Instructions

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Step 1

Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry.

Step 2

Preheat oven to 350 degrees F.

Step 3

Combine chicken, refried beans and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce. Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug). Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.

Step 4

Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.