Cabbage Roll Chicken Enchiladas | Market Table

Cabbage Roll Chicken Enchiladas

May 25, 2018


1Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry. (If you would like to substitute tortillas for cabbage, skip this step of the recipe.)

2Preheat oven to 350 °F.

3Combine chicken, refried beans and 3/4 cup of cheese in a medium bowl. Coat the bottom of a 9 x 13 inch baking dish with a few tablespoons of enchilada sauce.

4Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place seam-side down in the baking dish, making sure they fit snuggly. Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

5Bake until heated through and the cheese is melted, about 20 minutes.

6Sprinkle with cilantro if desired.


12 Savoy Cabbage Leaves (or 12 small tortillas)

2 1/2 cup Shredded Chicken

15 oz. Spicy Refried Beans

1 3/4 cup Shredded Cheese

10 oz. Red Enchilada Sauce

Chopped Fresh Cilantro for Garnish


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