| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Mexican | Crook2 | 1 | servings |
INGREDIENTS
| 4 | Chicken breasts; cubed | |
| 1 | tb | Oil |
| 3 | Cloves garlic; chopped | |
| 1 | md | Onion; chopped |
| 1 | ts | Salt and pepper |
| 1 | c | Mexican cheese blend |
| 1 | cn | Cream of mushroom soup |
| 1/2 | c | Sour cream |
| 1 | cn | Chopped green chiles |
| 1 | cn | Black beans; drained and rinsed |
| 1 | cn | Whole kernel corn; drained |
| 1/3 | c | Chopped cilantro |
| 1 | tb | Chili powder |
| 1 | cn | Tomato sauce |
| 1 | cn | Salsa |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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