Ingredients
  • 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
Instructions
  1. In a large sealable plastic bag, place the chicken and add the Creole and garlic; shake to coat.
  2. In a large frying pan, add oil over medium high heat and cook chicken about 7 minutes, turning to brown; drain on paper towels.
  3. Stir chili, Mexicorn and salsa in the skillet and simmer over medium heat for 5 minutes.
  4. 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.
  5. Remove cabbage and let drain.
  6. 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.
  7. Roll each cabbage leaf and arrange in a 13x9x2 inch baking pan.
  8. Pour the remaining chili mixture over the rolled cabbage, sprinkle corn chips over top and then sprinkle with remaining cheese.
  9. Bake in a 350 degree oven for about 15 minutes or until cheese browns.
Recipe by Cooking With Mama at http://cooking-with-mama.com/2012/09/28/tex-mex-chicken-stuffed-cabbage-rolls/