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

Related recipes