Southwestern Cabbage Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
16 large cabbage leaves |
4 skinned and boned chicken breast halves, cut into 1-inch cubes |
3 garlic cloves, minced |
1 medium onion, diced |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 tablespoons olive oil |
2 cups (8 ounces) shredded mexican cheese blend, divided |
1 (10 1/2-ounce) can condensed cream of mushroom soup, undiluted |
1/2 cup sour cream |
1 (4.5-ounce) can chopped green chiles, drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (11-ounce) can whole kernel corn, drained |
1/3 cup chopped fresh cilantro |
1 tablespoon chili powder |
1 (15-ounce) can tomato sauce |
1 (11.5-ounce) jar medium garden salsa |
Directions:
1. Bring cabbage leaves and water to cover to a boil in a medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside.
2. 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.
3. 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.
4. Bake, covered, at 350° for 20 minutes. Remove from oven.
5. Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese, and bake, uncovered, 8 to 10 more minutes or until cheese melts.
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