Cabbage Roll Chicken Enchiladas

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.