Mexican

chicken and cabbage enchilada bake is for Dinner.

chicken and cabbage enchilada bake takes 20 minutes to prepare.

chicken and cabbage enchilada bake takes 25 minutes to cook.

chicken and cabbage enchilada bake makes 4 servings.

The ingredients for chicken and cabbage enchilada bake are:

Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook(remove)
*El Pato Enchilada Sauce (Red Chile Sauce), 10 oz(remove)
Cheddar Cheese, 1 cup, shredded(remove)
Onions, raw, .5 cup, chopped(remove)
Garlic, .25 cup(remove)
Cabbage, fresh, 3 cup, chopped(remove)
Corn tortilla shells, 4

Here is how you make chicken and cabbage enchilada bake:

boil chicken, onion, garlic and enchilada sauce together for 15 minutes or until chicken is cooked through. Remove chicken from sauce and shred, return enough sauce to chicken to not be dry and add cabbage. Spread a layer in a bread pan, then layer of 2 small corn tortilla shells. Repeat. Top layer should be remainder of meat mixture plus cheese. cotija is great, but remember sodium intake will increase as it is quite salty. Cover and bake 350 for 25 minutes. Cut into 4 servings and enjoy!Serving Size: 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user ACDNK13.

The nutritional information for chicken and cabbage enchilada bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.0

• Total Fat: 10.6 g
• Cholesterol: 40.0 mg
• Sodium: 387.7 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 3.7 g
• Protein: 14.3 g

chicken and cabbage enchilada bake is Mexican cuisine.