Southwestern cabbage rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Cabbage leaves |
| 4 | Skinless boneless chicken breast halves, cubed | |
| 3 | Cloves garlic; minced | |
| 1 | medium | Onion; diced |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 8 | ounces | Mexican cheese blend; divided |
| 10½ | ounce | Cream of Mushroom soup; undiluted |
| ½ | cup | Sour cream |
| 1 | can | Green chilies; chopped and drained |
| 15 | ounces | Can of black beans; rinsed and drained |
| 11 | ounces | Can of whole kernel corn; drained |
| ⅓ | cup | Cilantro; chopped |
| 1 | tablespoon | Chili powder |
| 15 | ounces | Tomato sauce |
| 1 | Jar medium garden salsa | |
Directions
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. Saute 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.
Recipe by: Southern Living Oct 97/ pg 214 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue <tpogue@...> on Nov 2, 1997