Enchilada Chicken Roll-Ups
These Enchilada Chicken Roll-Ups deliver the genuine taste of enchiladas with far less effort, calories, and fat. Plus, you won't even notice the absence of tortillas!
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Ingredients
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- Cooking spray
- 1 10-ounce can mild red enchilada sauce (I used my homemade enchilada sauce)
- 1 ½ pounds 3 boneless, skinless chicken breasts, cut in half lengthwise
- 1 4-ounce can mild green chilis
- 1 cup reduced fat shredded Mexican cheese blend
- 1 large avocado
- Chopped cilantro
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
Instructions
- 1
Begin by heating your oven to 375°F.
- 2
In a small mixing bowl, blend together the cumin, oregano, garlic powder, chili powder, salt, and pepper. Use this mixture to coat both sides of each piece of chicken.
- 3
Lightly coat a small baking dish (approximately 8x6 inches) with cooking spray, then pour a thin layer of enchilada sauce across the bottom of the dish.
- 4
Place the chicken pieces cut side facing up on a clean work surface. In the center of each piece, add about 2 teaspoons of chilis along with 1 1/2 tablespoons of cheese.
- 5
Tightly roll each chicken piece and position them seam side down in the prepared baking dish. Drizzle the remaining enchilada sauce over the top, followed by any leftover cheese and chilis.
- 6
Cover the dish with aluminum foil and bake for 30 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the chicken is thoroughly cooked.
- 7
Garnish each chicken roll-up with a few pieces of avocado and a sprinkle of cilantro before serving.
Nutrition Information
Notes & Tips
- To freeze, transfer to a freezer safe container once cooked and cool for up to 3 months.