Enchilada Chicken Roll-Ups

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Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!

These low-carb Enchilada Chicken Roll-Ups made with my homemade Enchilada Sauce give you authentic enchilada flavor without all the work, calories or fat.  And you won’t even miss the tortillas!

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!
Enchilada Chicken Roll-Ups

If you love enchiladas as much as I do, you’ll love this Enchilada Chicken Roll-Ups! Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking.  These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat.  And you won’t even miss the tortillas!

Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!

Hi.  I’m Danielle, freelance recipe developer, degreed nutritionist, grocery/cooking gadget guru. I’m also the luckiest lady this side of the Mississippi because I’ve been a part of the amazing Skinnytaste team for the past few years.

As a California native, Mexican food is something we eat at least once a week.  It’s tough because many (Americanized) Mexican dishes are loaded with cheese and sauce, which means calories, fat and some serious indigestion.  Fine on occasion, but I wanted to create something that was lighter yet still satisfied my love of cheesy Mexican dishes.  Thus, the Enchilada Chicken Roll-Ups were born.

Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!

This would be great with Mexican Cauliflower “Rice” or  Cilantro Lime Rice on the side. I highly recommend making the enchilada sauce from scratch for the best taste.

How To Make Chicken Enchilada Roll Ups

More enchilada recipes you might enjoy:

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!
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4.85 from 40 votes
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Enchilada Chicken Roll-Ups

261 Cals 31 Protein 8 Carbs 11.5 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat.  And you won’t even miss the tortillas!

Ingredients

  • 1 teaspoon cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper, to taste
  • 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, 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 (8x6-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.

Video

Notes

To freeze, transfer to a freezer safe container once cooked and cool for up to 3 months.

Nutrition

Serving: 1roll-up with 1 ounce avocado, Calories: 261kcal, Carbohydrates: 8g, Protein: 31g, Fat: 11.5g, Saturated Fat: 3.5g, Cholesterol: 83mg, Sodium: 658mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 5
Keywords: chicken enchilada, enchilada chicken roll up, keto chicken enchilada, low carb enchilada

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153 comments

  1. This is now one of our GO TO meals. It’s super tasty and easy to make. We pounded the chicken breast to get a better roll-up, but it’s not necessary. Double it for great left-overs.

  2. Delicious! I love chicken breasts again! Juicy and flavorful! thank you!

  3. I’ve made these twice and now and they take so much longer than the recipe indicates. Next time I’m going to pound the breasts myself so they are super thin. Tastes great thought 

  4. This was outstanding!  My family loved it and it will be on our normal rotation.   Thank you for this delicious dish!  

  5. Delicious and so filling!

  6. A friend made this for me with the homemade enchilada sauce, and I have a new favorite food.  You were right; I did not miss tortillas at all!  

  7. This was absolutely delicious and very easy!  I bought chicken cutlets to make it even easier so I didn’t have to cut the chicken breasts.  Served with cilantro lime rice and it was a great meal!

  8. I love the chicken roll up recipes! Unfortunately something went wrong with this one. We took two (out of four admittedly) out to eat and they had raw portions. This was after 45 mins at 375. They were bigger than the small tenderloins we usually use for roll ups. They were almost fully submerged, the fish was small but not overly shallow, and when I covered in foil I used a big piece around the whole of the container. I’m trying to piece together what I did wrong. We threw the other two back in the oven for 15, and I cut them up afterwards and they were fine. 

    We cook large breasts in the oven at 350 for 30 minutes all the time and have never had this problem
     I’m wondering if there was too much sauce- and it didn’t cook easily enough so the chicken didn’t cook in it? I’m wondering if an hour total would have done it for all of them? 

    Second guessing myself here. But the parts we did have (that weren’t raw) were delicious.

    The other two were saved for lunch next week. Figure the microwave will kill anything the oven didn’t the first and second go around. 

  9. Definitely one of the most delicious recipes I’ve made from your site. My whole family loved it and I’m so happy to have leftovers today! I used canned enchilada sauce since I was short on time, but still so so good!

  10. Which cookbook is this one in? I LOVE this recipe and make it often!

  11. Made these last night for dinner with the BF. Used the skinnytaste enchilada sauce and both were EXCELLENT! We will definitely be making these again.

  12. This recipe is legit the easiest and tastiest dish I have made in a while. Tons of flavor. This will be in regular rotation in place of our traditional enchiladas. You could easily modify to suit a variety of flavors. We are going to try this but as chicken parm.

  13. Terrific recipe, just as good as the tortilla wraped chicken enchiladas. I had just made a double batch of Skinny Taste Salsa Verde so used that this time, and roasted some poblanos that I used for the chili’s in the roll up. Liked it a lot, thank you.