| Servings |
roll-ups
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Ingredients
- 1 tsp cumin
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp Chili powder
- 1 tsp kosher salt
- freshly ground pepper to taste
- 1 10oz can mild enchilada sauce
- 1 1/2 lbs Boneless Skinless Chicken Breast cut in half lengthwise
- 1 4oz can mild green chilis
- 1 cup reduced fat shredded Mexican cheese blend
- 1 large avocado cubed
- chopped cilantro for garnish
Ingredients
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Instructions
- Preheat oven to 375 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) 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 tsp chilis and 1 ½ tsp cheese
- Roll each one up and set them seam side down in the baking dish. Top with the remaining sauce, cheese, and chilis
- Cover with foil and bake for 30 min. Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked
- Top each chicken roll-up with a few avocado pieces and cilantro. Serve
Recipe Notes
Approx. Nutrition per serving (1 roll-up): 260 kcal; 11.5g Fat; 5g NET carbs; 31g protein
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