Lean and Green Entree | Chicken Enchilada Rollups
Who’s in the mood for Mexican?! Here is the perfect recipe to make for dinner or cook up ahead for lunch throughout the week when you are craving something with a little kick!
Lean and Green Entree | Chicken Enchilada Rollups
1 LEAN | 3 GREEN | 1 HEALTHY FAT | 1 1/2 CONDIMENTS
Ingredients
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 can (10 oz) mild red enchilada sauce
- 1 can (4 oz) mild green chilies
- 1/2 cup diced tomatoes
- 4 (6 oz) raw boneless, skinless chicken breasts, butterflied
- 1 cup reduced fat shredded mexican cheese blend, divided
- 3 cups grated cauliflower
- 4 1/2 oz avocado, cubed
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375 F. Ina small bowl, combine cumin, oregano, garlic powder, and chili powder. Rub on both sides of each chicken piece.
- In a lightly greased baking, 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 chilies, 1 tablespoon chopped tomatoes, and 2 tablespoons cheese. Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, chilies, tomatoes, and cheese.
- Cover with foil and bake for 30 minutes. Remove foil and continue to bake 10 to 15 minutes more, or until chicken is cooked through.
- Meanwhile, microwave grated cauliflower with 1 tablespoon water in the microwave 6 to 8 minutes or until tender.
- Place each chicken roll up on a bed of cauliflower rice and top with avocado and fresh cilantro.
