12 Savoy cabbage leaves

21/2 cups shredded cooked chicken

1 (15 ounce) can spicy refried beans

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

1 (10 ounce) can red enchilada sauce

Chopped fresh cilantro for garnish (optional)

Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry. Preheat oven to 350°F. Combine chicken, refried beans and ¾ cup cheese in a medium bowl. Coat the bottom of a 9-by-13-inch baking dish with a few tablespoons 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 sprinkle with the remaining 1 cup cheese. Bake until heated through and the cheese is melted, about 20 minutes. Sprinkle with cilantro, if desired.