Cabbage Enchiladas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Pace diced green chilies

  Campbell soup company

  12 tbsp or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  12 leaf, large or 396g

• Fresh cilantro

  Coriander leaves, raw

  2 ½ cup or 40g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 350°F.
2. Heat olive oil in a pan over medium-high heat. Add chicken breasts and cook for 7-10 minutes per side until fully cooked. Let rest for 5 minutes before shredding.
3. In a saucepan over medium heat, bring chicken broth to a boil. Reduce heat and mix in sour cream and diced green chilies, stirring often until thickened. Season with salt and pepper.
4. Bring a large pot of salted water to a boil. Gently peel cabbage leaves and blanch them in boiling water for a few minutes. Remove and dry on paper towels.
5. Combine shredded chicken, chopped cilantro, and cheddar cheese. Season with salt and pepper.
6. Spread some enchilada sauce in the bottom of an 8x8 baking dish. Fill cabbage leaves with the chicken mixture, roll up, and place in the dish.
7. Pour remaining enchilada sauce over the cabbage rolls. Bake for 20-30 minutes.