Who said you can't eat casserole on a healthy diet? This is a cleaned up version of a traditional chicken enchilada casserole.
Prep Time:10 minutes |
Cook Time:15 minutes |
Ready In:25 minutes |
Ingredients:
- 1 rotisserie chicken (shredded)
- 1/2 cup(s) green tomatillo salsa
- 8 oz cream cheese ((suggest: Nancy's Organic))
- 1 teaspoon(s) lime zest
- 10-15 cabbage leaves
- toppings of your choice: diced tomato, red onion, cilantro, avocado
Instructions:
Place salsa, cream cheese, and lime zest in a pan over medium heat. Stir to combine as cream cheese melts.
Bring pot of water to a boil. Once boiling, add cabbage leaves and blanch them, 1-2 minutes, until soft and pliable. Remove from water.
Mix ½ the cream cheese/salsa mixture with the shredded chicken. Place a spoonful of the chicken mixture in a blanched cabbage leaf, and roll. Place, seam side down, in a baking dish. Repeat with remaining cabbage leaves and chicken mixture.
Pour remaining salsa mixture over the rolled cabbage leaves and bake in oven at 350 degrees until warmed through.
Serve with toppings of your choice.
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