We love Mexican food, like love it so much that it is a weekly staple in our house. I love to be creative, so I decided to try out a new recipe and take on a fun challenge!
1 head of green cabbage
2 shredded chicken breasts
1/2 c salsa
2 tbsp sour cream
1 can green or red enchilada sauce
2 c shredded cheese
1/2 tsp Salt
1/2 tsp Pepper
Preheat oven to 350*F, bring a sauce pan full of water with a lid to a simmer.
While the oven heats and water simmers, pull off full leaves from the head of cabbage.
Once water simmers, fully submerge the leaves in the water and place lid back on to pot for 4 minutes.
Pull out your cabbage leaves and place on a towel to drain/fully dry.
In a seperate bowl, shred chicken breasts and mix with salsa, sour cream, salt/pepper, and 1/2 c of shredded cheese.
Place 2-3 tbsp of chicken mixture into the center of the leaves, roll like a burrito, and place seam side down into a foil lined pan.
Once you have repeated with all the leaves(8-10 total), cover the enchiladas with the enchilada sauce and cheese.
Cover the pan with foil and bake for 15 minutes, after 15 minutes take the foil off and continue to cook for 20-30 more minutes until all the cheese is fully melted and starting to brown on top.