6 Servings 30 min Cook
2 Tbsp Olive Oil
6 Breast, bone and skin removed Chicken Breast
1 Cup Chicken Broth
1 Cup Sour Cream
3/4 Cup Pace Diced Green Chilies
1 Dash Salt
1 Dash Pepper
12 Leaf, large Cabbage
10 Cup Fresh Cilantro
1 Cup, shredded Cheddar Cheese
Preheat oven to 350 degrees F.
Heat oil in a pan over medium-high heat.
Add chicken and cook for 7-10 minutes per side or until chicken is cooked through, no longer pink, and the juices run clear.
Let rest 5 minutes before shredding with two forks and setting aside.
For the sauce: Add the chicken broth to a saucepan over medium heat.
Bring to a boil, then lower the heat and mix in the sour cream and green chiles, heat thoroughly but do not boil; make sure to stir often.
Let simmer for just a bit until thickened.
Season with salt and pepper.
For the enchiladas: Bring a large pot of salted water to a boil.
Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear.
I ran the cabbage under warm water as I was peeling.
This helped a ton.
Throw the cabbage leaves into the pot of boiling water for a couple of minutes.
Remove and set on a paper towel to dry.
Mix the shredded chicken with chopped fresh cilantro and shredded cheese.
Season with salt and pepper.
Spread the enchilada sauce in the bottom of an 8×8 baking dish.
Then take your cabbage leaves and place the chicken mixture inside of them and roll up.
Place each cabbage roll in the baking dish.
Once done, pour the rest of the enchilada sauce over them.
Bake for about 20 to 30 minutes.
Enjoy!
