| 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.
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