Ingredients
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1 large head cabbage (around 3 lbs)
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3 cups shredded cooked chicken
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2 cups frozen corn, thawed
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1 1/2 (10 oz) cans red enchilada sauce, divided
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1 1/2 cups shredded reduced-fat Mexican cheese blend, divided
Steps
1
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cut the cabbage in half and remove the core. Boil cabbage 5 min., until lightly softened. Carefully transfer cabbage to a colander in the sink to drain. Run cold water over cabbage to cool. Carefully remove 12 large leaves from cabbage. (If there aren’t enough large leaves, use 2 small leaves in place of 1 large one.) Pat leaves dry with paper towels.
2
In a large bowl, combine the chicken, corn, ½ cup enchilada sauce, and 1 cup cheese. Season with salt and pepper. Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Place 1 large cabbage leaf on a cutting board. Spoon ½ cup filling onto bottom end of leaf. Fold sides over filling and roll to close. Place roll seam-side down in prepared baking dish. Repeat with remaining filling and leaves.
3
Spoon remaining enchilada sauce over cabbage rolls. Sprinkle remaining ½ cup cheese over top. Bake 20–25 min., until filling is warm and cheese has melted. Let stand 5 min. before serving.
Tips
Garnish the enchiladas with sour cream, cilantro, and chopped green onions, if desired.
