| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Mexican |
Poultry |
1 |
Servings |
INGREDIENTS
| 16 |
lg |
Cabbage leaves |
| 4 |
|
Skinless boneless chicken breast halves, cubed |
| 3 |
|
Cloves garlic; minced |
| 1 |
md |
Onion; diced |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Oil |
| 8 |
oz |
Mexican cheese blend; divided |
| 10 1/2 |
oz |
Cream of Mushroom soup; undiluted |
| 1/2 |
c |
Sour cream |
| 1 |
cn |
Green chilies; chopped and drained |
| 15 |
oz |
Can of black beans; rinsed and drained |
| 11 |
oz |
Can of whole kernel corn; drained |
| 1/3 |
c |
Cilantro; chopped |
| 1 |
tb |
Chili powder |
| 15 |
oz |
Tomato sauce |
| 1 |
|
Jar medium garden salsa |
INSTRUCTIONS
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@idsonline.com> on Nov 2, 1997
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