Chicken Enchilada Roll Ups
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr 10 mins
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Cook Time
25 mins
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Total Time
1 hr 35 mins
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Course
Main Course
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Cuisine
Mexican, gluten-free
Chicken Enchilada Roll Ups
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Make your life a little tastier with these cheesy Chicken Enchilada Roll Ups covered in an authentic red enchilada sauce. Plus, they're low carb and gluten free!
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Ingredients
- 2 1/2 lbs chicken breast about 4 or 5 large breasts, boneless, skinless
- 3 tbsp olive oil
- lime juice of 1
- 1/2 tsp salt
- 1 tsp cumin ground
- 2 tsp garlic minced
- 1 tsp chili powder
- 2 1/2 cups kale chopped
- 1/2 onion diced, large
- 1 cup queso Chihuahua or Monterey Jack cheese, shredded
- 1 batch Red Enchilada Sauce authentic
- cotija cheese for topping
- cilantro for topping
Instructions
- In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.
- For the chicken breasts, slice them longways to get 2 thinner slices and firmly pound the chicken using the smooth side of a meat tenderizer. I was able to get a total of 7 chicken cutlets.
- Place the chicken cutlets into the resealable freezer bag and shake to completely coat them in the marinade. Allow chicken to marinate for one hour.
- While chicken is marinating, heat 1 tbsp olive oil in a skillet over medium-high heat. Add in onions, kale and a pinch of salt and pepper. Saute for 10 minutes until onions are translucent and beginning to caramelize.
- Once chicken has marinated, preheat oven to 375 degrees.
- Evenly place a scoop of the onion and kale mixture and a pinch of shredded cheese in the middle of the chicken cutlet. Roll up both sides and secure with a toothpick. Place roll ups into a 2-quart baking dish or larger. Repeat this step until all the cutlets have been rolled up.
- Pour the Authentic Red Enchilada Sauce on top of the chicken roll ups and bake for 25 to 30 minutes.
- Remove from oven and top with cotija cheese and cilantro. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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