16 large Cabbage leaves
4 Skinless boneless chicken breast halves, cubed
3 Cloves garlic, minced
1 medium Onion, diced
1/2 tsp Pepper
1/4 tsp Salt
2 tbsp Oil
8 oz Mexican cheese blend, divided
10 1/2 oz Cream of Mushroom soup, undiluted
1/2 cup Sour cream
1 can Green chilies, chopped and drained
15 oz Can of black beans, rinsed and drained
11 oz Can of whole kernel corn, drained
1/3 cup Cilantro, chopped
1 tbsp Chili powder
15 oz Tomato sauce
1 Jar medium garden salsa
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Bring cabbage leaves and water to cover to a boil in medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside.
Sauté cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients. Spoon chicken mixture evenly down center of cabbage leaves.
Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down in a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350F for 20 minutes.
Remove from oven.
Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese and bake, uncovered, 8 to 10 minutes. |
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