Southwestern Cabbage Rolls

• 16 large cabbage leaves
• 4 skinned and boned chicken breast halves, cut into 1-inch cubes
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 (10 1/2-ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (11-ounce) can whole kernel corn, drained
• 1/3 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 (15-ounce) can tomato sauce
• 1 (11.5-ounce) jar medium garden salsa

1. Bring cabbage leaves and water to cover to a boil in a medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside.
2. Saute cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients.
3. Spoon chicken mixture evenly down center of cabbage leaves. Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down, in a lightly greased 13- x 9-inch baking dish.
4. Bake, covered, at 350u0b0 for 20 minutes. Remove from oven.
5. Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese, and bake, uncovered, 8 to 10 more minutes or until cheese melts.

cabbage, chicken, garlic, onion, pepper, salt, olive oil, cheese blend, condensed cream, sour cream, green chiles, black beans, whole kernel corn, fresh cilantro, chili powder, tomato sauce, garden salsa

Taken from www.myrecipes.com/recipe/southwestern-cabbage-rolls (may not work)