Enchilada Chicken Roll-Ups
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: 4