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Cabbage Roll Chicken Enchilada

Yields6 Servings

 12 savoy cabbage leaves
 2 ½ cups shredded cooked chicken
 1 cup spicy refried beans
 1 ¾ cups shredded cheese
 1 can of red enchilada sauce (10 oz)
 1 tbsp fresh cilantro for garnish
 2 tbsp sour cream
1

Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry. 

2

Combine chicken, refried beans and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce.

3

Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug).

4

Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.

5

Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories299
% Daily Value *
Total Fat 14g18%
Total Carbohydrate 9g4%

Total Sugars 1g
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.