Cabbage Roll Chicken Enchiladas

Ingredients

• 12 Savoy cabbage leaves
• 2 1/2 cups shredded cooked chicken
• 1 (15 ounce) can spicy refried beans
• 1 3/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-jack, divided
• 1 (10 ounce) can red enchilada sauce

Instructions

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. Heat oven to 350 degrees F.
3. Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.
4. Coat the bottom of a 9 x 13 inch baking dish with a few tablespoons enchilada sauce.
5. 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. Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
6. Bake until heated through and the cheese is melted, about 20 minutes.
7. Serve with salsa and sour cream.

Attribution

Photo credit: (c) Can Stock Photo / fanfo