Recipes

[Reconnaissant]

INGREDIENTS

• 1 head of cabbage
• 3 cups shredded chicken
• 1 cup chicken broth
• 1 cup sour cream
• 2 (7 oz. cans) green chiles (14 oz. total)
• Handful of fresh cilantro
• salt & pepper to taste
• 1/2 teaspoon cumin
• 4 green onions, chopped
• 1 cup shredded cheese, optional

DIRECTIONS

1

Preheat oven to 350 degrees F.

2

For the Sauce: Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles.

3

Heat thoroughly but do not boil, and make sure to stir often. Let simmer for just a bit and the sauce should thicken.

4

Season with salt and pepper.

5

For the Enchiladas: Bring a large pot of salted water to a boil.

6

Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. Tip: I ran the cabbage under warm water as I was peeling and this helped quite a bit.

7

Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.

8

Mix the shredded chicken with chopped fresh cilantro, green onion, and shredded cheese (optional). I also seasoned well with salt, pepper, and cumin.

9

To Assemble Enchiladas: Take cabbage leaves and place the chicken mixture inside of them. Put a tablespoon or so of the sauce in with the chicken mixture, and then roll up.

10

Place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese.

11

Bake at 350° for about 20 to 30 minutes.

[Leggett28]

@Reconnaissant  Thank you for the delicious looking recipes 😋