Ingredients
Ingredient Checklist
12 Savoy cabbage leaves
2 ½ cups shredded cooked chicken
1 (15 ounce) can spicy refried beans
1 ¾ cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided
1 (10 ounce) can red enchilada sauce
1 tablespoon Chopped fresh cilantro for garnishDirections
Step 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.
Step 2
Preheat oven to 350 degrees F.
Step 3
Combine chicken, refried beans and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons enchilada sauce. 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 (they will be snug). Drizzle with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese.
Step 4
Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.
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