Sour Cream Chicken Enchiladas
List of Ingredients
Sour cream chicken " Enchiladas"
1 large head green cabbage (approx. 3lbs)cored
3 large green onions, sliced...tops and all
2 large garlic cloves, minced
3 large chicken breasts, boiled & shredded
( cool to room temp)
3 cups sour cream
1 1/2 teaspoons salt
2 8-12 oz pkgs shredded monterey jack
1 tsp cumin powder
1/4 cup cilantro, chopped coarsely
3 tbsp oil
1 small can green chilies or jalapeños
Recipe
In 12-inch skillet, over medium heat, sauté green onions and garlic until tender, about 10 minutes, stirring occasionally. Drain. Cool to room temperature
Core cabbage, but leave head intact, with only the core missing.
Over high heat, heat large pot of water to boiling in a Dutch oven. Boil chicken about 20 minutes (check for doneness) Remove Chicken breasts, but leave water in dutch oven. Add cabbage, core-end down. Turn heat to medium.
Cover and simmer until leaves are softened, 10-12 minutes. Remove cabbage, Separate 14- 16 large leaves from head of cabbage. Rinse under warm water and pat each leaf dry with paper towel. Trim tough ribs on back of leaves so
that they will roll up easily. Set aside.
In a large bowl add the cooled shredded chicken, green onion mixture and green chilies Season with cumin, cilantro and salt to mix well. Add one bag of shredded Monterey Jack (Pepper Jack is even better!) Mix well.
Oil a 13x9 pyrex pan. Spread 1 cup of the sour cream in the bottom of the pyrex pan ( I sprinkle a little cheese on this layer)
Place 3 tablespoons chicken/onion/cheese mixture at bottom of cabbage leaf and roll up tightly to form a 3-inch-long roll, tucking ends in as you roll.
Repeat until the leaves are all used and the pan is filled up. Spread the rest of the sour cream over the top of the "enchiladas" and top with the remaining bag of cheese. Preheat oven to 400°F. Bake in oven on cookie
sheet for around 30 minutes or until cheese and sour cream are bubbly and just beginning to brown.
|
Â
Â
Â
|
member logon
