Take on tonight's dish with a little flare. This super healthy, super scrumptious Cabbage Roll Chicken Enchilada recipe holds a great source of vitamin C. And, fun fact! Cabbage is actually richer in vitamin C than oranges.¹ By adding chicken to your enchiladas, you’ll get the lean protein meat with the added vitamins and minerals to help keep your heart healthy.²

Yummy + Share: Cabbage Roll Chicken Enchiladas

Prep Time: 45 minutes
Serves: 6

Ingredients

12 Savoy cabbage leaves
1 can spicy refried beans
2 ½ cups cooked chicken, shredded
1 10-ounce can red enchilada sauce
1 ¾ cup cheddar or Monterey Jack cheese, shredded
Chopped fresh cilantro for garnish

Instructions

Preheat oven to 350 degrees.

Boil a large pot of water. Cook the cabbage leaves for 1 minute. Drain, rinse, and pat the cabbage dry.

Combine the shredded cheese, chicken, and refried beans in a mid-sized bowl.

Coat the bottom of a 9 x 13 baking dish with the red enchilada sauce.

Fill each cabbage with approximately 1/3 cup of the chicken mixture and roll it into the shape of an enchilada.

Arrange the stuffed cabbage rolls in the pan, seam-side down.

Drizzle the remaining enchilada sauce on the enchilada rolls and top with the remaining shredded cheese.

Bake in the oven for about 20 minutes. Sprinkle some fresh chopped cilantro. Enjoy!

References
1. https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cabbage.html
2. https://www.organicfacts.net/health-benefits/animal-product/health-benefits-of-chicken.html