Enchilada Chicken Roll-Ups
User Reviews
4.9
Enchilada Chicken Roll-Ups
Description
This recipe involves boneless, skinless chicken breasts cut and seasoned with a combination of cumin, oregano, garlic powder, chili powder, kosher salt, and freshly ground black pepper. The seasoned chicken is topped with mild green chilis and shredded Mexican cheese, then rolled into individual portions. These roll-ups are arranged seam side down in a baking dish coated with a thin layer of mild red enchilada sauce.
The assembled dish is covered with remaining sauce, cheese, and additional chilis, then baked covered to keep moisture in and melt the cheese, followed by an uncovered bake to allow the cheese to brown lightly. The resulting chicken is tender, infused with enchilada flavors and a mild chili kick, with a creamy melted cheese texture complementing the meat. Avocado cubes and chopped cilantro add freshness and a creamy contrast.
The roll-ups provide a practical way to enjoy enchilada flavors without tortillas, making them suitable for baked meals that combine protein and cheese with mild sauces. The recipe also allows for freezing after cooking for up to three months, enhancing its convenience for meal prep.
Ingredients
- 1 teaspoon cumin
- 2 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- black pepper to taste, freshly ground
- cooking spray
- 1 Red Enchilada Sauce mild, 10-ounce can, homemade optional
- 1 ½ pounds chicken breast boneless, skinless, cut in half lengthwise, 3 pieces
- 1 green chilis mild, 4-ounce can
- 1 cup Mexican cheese blend reduced fat, shredded
- 1 large avocado (yield 6-ounces, cubed)
- cilantro for garnish, chopped
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.
Notes
- Freeze cooked chicken roll-ups in a freezer-safe container for up to 3 months to extend shelf life.
- Use mild enchilada sauce and green chilis for balanced heat and flavor.
- Top with fresh avocado and cilantro just before serving to add creaminess and brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1roll-up with 1 ounce avocado | |
| Calories | 261kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 11.5g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 83mg | 28% |
| Sodium | 658mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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