Southwest cabbage rolls

Yield: 1 servings

Measure Ingredient
4 Chicken breasts; cubed
1 tablespoon Oil
3 Cloves garlic; chopped
1 medium Onion; chopped
1 teaspoon Salt and pepper
1 cup Mexican cheese blend
1 can Cream of mushroom soup
½ cup Sour cream
1 can Chopped green chiles
1 can Black beans; drained and rinsed
1 can Whole kernel corn; drained
⅓ cup Chopped cilantro
1 tablespoon Chili powder
1 can Tomato sauce
1 can Salsa

Prepare cabbage leaves by boiling approximately 16 leaves for 35 minutes.

While cabbage is boiling, place in a skillet the oil, cubed chicken pieces, garlic, onion, and salt and pepper and cook about 78 minutes until completely browned. Remove from heat and stir in the remaining ingredients: Mexican cheese, mushroom soup, sour cream, green chiles, black beans, kernel corn, cilantro and chili powder.

Roll up mixture in cabbage leaves and bake in a 350 degrees oven for 20 minutes. Stir together tomato sauce and salsa and pour on top of baked cabbage leaves. Then top with 1 cup of cheese and bake for another 810 minutes.

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