Tex Mex Chicken Stuffed Cabbage Rolls
This recipe was a winner in the National Chicken Cooking Contest and was submitted by Mary Kay from Louisiana. The book was originally published in 1973 so I’m not sure of which year this contest was held. I liked the combination of the different foods and it does make for an interesting dish for the cooler months upon us. I’m going to have to have some of our corn bread with this concoction!
- 4 boneless, skinless chicken breast halves, cut in strips
- 1 tbsp Creole seasoning
- 1 tbsp garlic powder
- 2 tbsp oil
- 1 can (15 oz) chili w/ beans
- 1 can (11 oz) Mexicorn, drained
- 2 cups prepared thick and chunky salsa
- 2 cups water
- 1 teas salt
- 6 large cabbage leaves
- 1 cup shredded jalapeno Monterey Jack cheese
- 1 cup crumbled corn chips
- In a large sealable plastic bag, place the chicken and add the Creole and garlic; shake to coat.
- In a large frying pan, add oil over medium high heat and cook chicken about 7 minutes, turning to brown; drain on paper towels.
- Stir chili, Mexicorn and salsa in the skillet and simmer over medium heat for 5 minutes.
- In a large saucepan, place the water and salt, bring to a boil and add the cabbage leaves; reduce heat and cook about 10 minutes.
- Remove cabbage and let drain.
- Divide cooked chicken strips evenly in each cabbage leaf, topped by 1 tablespoon of the chili mixture and sprinkle with 1 tablespoon of the cheese.
- Roll each cabbage leaf and arrange in a 13x9x2 inch baking pan.
- Pour the remaining chili mixture over the rolled cabbage, sprinkle corn chips over top and then sprinkle with remaining cheese.
- Bake in a 350 degree oven for about 15 minutes or until cheese browns.
I’m just going to add some sauted onions to this one when I make it!
Well folds, happy Friday and I hope you enjoy! Oh, it is still National Chicken Month!