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5.0 from 3 votes

Chicken Enchilada Roll Ups

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!

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 35 mins
Course: Main Course
Cuisine: Mexican , gluten-free

Ingredients

  • 2 1/2 lbs boneless, skinless chicken breasts (about 4 or 5 large breasts)
  • 3 tbsp olive oil
  • Juice of 1 lime
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 2 tsp minced garlic 
  • 1 tsp chili powder
  • 2 1/2 cups chopped kale
  • 1/2 large onion diced
  • 1 cup shredded queso Chihuahua (or Monterey Jack cheese)
  • 1 batch Authentic Red Enchilada Sauce
  • cotija cheese for topping
  • cilantro for topping

Instructions

    Cup of Yum
  1. In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Once chicken has marinated, preheat oven to 375 degrees.
  6. 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. 
  7. Pour the Authentic Red Enchilada Sauce on top of the chicken roll ups and bake for 25 to 30 minutes.
  8. Remove from oven and top with cotija cheese and cilantro. Enjoy!