Description
These low-carb Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!
Yield: 6servings | Serving Size: 1roll-up with 1 ounce avocado
Ingredients
1teaspooncumin
2teaspoondried oregano
1teaspoongarlic powder
1/2teaspoonchili powder
1teaspoonKosher salt
Freshly ground black pepper, to taste
Cooking spray
110-ounce can mild red enchilada sauce (I used my homemade enchilada sauce)
1 ½pounds3 boneless, skinless chicken breasts, cut in half lengthwise
14-ounce can mild green chilis
1cupreduced fat shredded Mexican cheese blend
1largeavocado, yield 6-ounces, cubed
Chopped cilantro, for garnish
Instructions
- Preheat oven to 375F degrees.
- In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper. Rub on both sides of each chicken piece.
- Spray a small (8×6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.
Lay chicken, cut side up on a work surface. Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.
- Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, cheese and chilis.
- Cover with foil and bake for 30 minutes. Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.
Top each chicken roll-up with a few avocado pieces and cilantro and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
