Cabbage Roll Chicken Enchiladas

 12 Savoy cabbage leaves

2 1/2 cups shredded cooked chiken

1 (15 oz) can refried beans

1 13/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided

1 (10 oz) can red enchilada sauce

1 Tbsp chopped fresh cilantro for garnish

1.  Bring a large pot of water to a boil..Add cabbage leaves and cook fora 1 minute.  Drain adn rinse with cold water.  Pat dry.

2.  Preheat oven to 350 degrees.

3.  Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.  Coat the bottom of a 9x13 inch baking dish with a few Tbsp enchilada sauce.  Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada.  Place, seam-side down, in the baking dish (they will be snug).  Drizzle with the remaining enchilada sauce and srpinkle with the remaining 1 cup cheese.