Southwest cabbage rolls
1 servings
Ingredients
| Quantity | 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 |
Directions
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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