Southwestern Cabbage Rolls

Southwestern Cabbage Rolls
16 large cabbage leaves
4 skinned and boned chicken breast halves, cut into 1-inch cubes
3 garlic cloves, minced
1 medium onion, diced
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 (10 1/2-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1/3 cup chopped fresh cilantro
1 tablespoon chili powder
1 (15-ounce) can tomato sauce
1 (11.5-ounce) jar medium garden salsa
Bring cabbage leaves and water to cover to a boil in a medium
saucepan; cook 3 to 5 minutes or until tender; drain and set aside.
Saut� cubed chicken and next 4 ingredients in hot oil in a large
skillet 7 to 8 minutes or until chicken is done. Remove from heat.
Stir in 1 cup cheese, soup, and next 6 ingredients.
Spoon chicken mixture evenly down center of cabbage leaves. Fold
opposite sides over filling; roll up, beginning at an open end.
Place, seam side down, in a lightly greased 13- x 9-inch baking
dish.
Bake, covered, at 350� for 20 minutes. Remove from oven.
Stir together tomato sauce and salsa; spoon over cabbage rolls. Top
with remaining 1 cup cheese, and bake, uncovered, 8 to 10 more
minutes or until cheese melts.
Yield: 8 to 10 servings
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
***************************************
Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes