Low-Carb Chicken Enchilada Roll Ups

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

Low-Carb Chicken Enchilada Roll Ups

How To Make Chicken Enchilada Roll Ups

INGREDIENTS

  • 1 teaspoon cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • Freshly ground black pepperto taste
  • Cooking spray
  • 1 10-ounce can mild red 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 avocadoyield 6-ounces, cubed
  • Chopped cilantrofor 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.

NOTES

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

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