Cabbage Roll Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and grease a baking dish.
• STEP 2.Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes, or until softened.
• STEP 3.In a skillet, cook the ground chicken until browned and cooked through.
• STEP 4.Add the onion, garlic, cumin, chili powder, salt, and pepper to the skillet and cook for an additional 2-3 minutes.
• STEP 5.Stir in the black beans, corn, and 1/2 cup of the enchilada sauce.
• STEP 6.Place a spoonful of the chicken mixture onto each cabbage leaf and roll up tightly.
• STEP 7.Place the cabbage rolls seam side down in the baking dish.
• STEP 8.Pour the remaining enchilada sauce over the cabbage rolls and sprinkle with cheese.
• STEP 9.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 10.Garnish with fresh cilantro and avocado before serving.
• STEP 11.Enjoy!

Cooking Tips

• If the cabbage leaves are too large, you can cut them in half before blanching.
• Feel free to add additional vegetables like bell peppers or spinach to the filling.
• Serve with a side of Mexican rice or a green salad for a complete meal.

Storage and Serving

• Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• The cabbage rolls can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.