Cabbage Roll Chicken Enchiladas
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.Advertisement
Preheat oven to 350 degrees F.
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.
Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.
To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
2 lean protein, 1 fat, 1 high-fat protein, 1 starch, 1 vegetable