Chicken Enchiladas

Chicken Enchilada
Serves: 1
¾ Leaner
¼ Lean
3 Greens
3 Condiments
1 Healthy Fat
6 oz. Boneless Skinless Chicken Breast or 4 oz. cooked (3/4 leaner)
¼ C. 2% Shredded Cheese (1/4 lean)
½ C. Cabbage or 2.56 oz. (1 green)
½ C. Rotel Dice Tomatoes or 4.23 oz. (1 green)
½ C. Scallions or 1.76 oz. (1 green)
1 Tsp. Fresh Minced Garlic (1 cond)
¼ C. Red Enchilada Sauce (2 cond)
2 Tbsp. Sour Cream (1 healthy fat)
Preheat oven to 350*
In a skillet cook the chicken breast completely (or you can use rotisserie chicken or store bought shredded chicken)
Shred the chicken breast, add the canned tomatoes, scallions and fresh garlic and cook for a few minutes (3-5).
Remove 2-3 leaves of cabbage (depending on size and weight) and put them in boiling water for about 3-5 minutes or so to soften a bit. Place them on paper towel to dry, and then weigh according to servings.
Place a small amount of shredded chicken mixture on each cabbage leaf (do not over fill) and roll to form the “enchilada” and set aside.
In a baking dish spread a teaspoon of enchilada sauce to the bottom.
Place the cabbage rolls seam side down and drizzle the rest of the enchilada sauce over them.
Add the shredded cheese over the sauce and bake at 350* for 20 minutes or until cheese is melted.
Serve hot and drizzle sour cream over enchiladas.
Enjoy!!!