How To Make Cabbage Enchilada Chicken Roll-Up Recipe
A low-carb version of chicken enchilada, this chicken roll ups recipe makes it possible to have another plate without guilt. You’re welcome!
Serves:
Ingredients
- 1tspcumin
- 2tspdried oregano
- 1tspgarlic powder
- ½tspchili powder
- 1tspkosher salt
- black pepper,freshly ground, to taste
- cooking spray
- 10ozred enchilada sauce,mild, used my homemade enchilada sauce
- 1½lbschicken breasts,3 boneless, skinless, cut in half lengthwise
- 4ozmild green chilis,1can
- 1cupMexican cheese blend,reduced fat shredded
- 1large avocado,yield 6-ounces, cubed
- cilantro,chopped for garnish
Instructions
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Preheat oven to 375 degrees F.
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In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper.
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Rub on both sides of each chicken piece.
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Spray a small oval or rectangular baking dish with cooking spray.
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Pour a thin layer of enchilada sauce on the bottom of the dish.
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Lay chicken, cut side up on a work surface.
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Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.
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Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, cheese and chilis.
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Cover with foil and bake for 30 minutes.
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Remove foil and continue to bake 10 to 15 minutes more, or until chicken is cooked through.
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Top each chicken roll-up with a few avocado pieces and cilantro and serve.
Nutrition
- Calories: 411.24kcal
- Fat: 26.90g
- Saturated Fat: 8.37g
- Trans Fat: 0.38g
- Monounsaturated Fat: 12.03g
- Polyunsaturated Fat: 4.10g
- Carbohydrates: 11.71g
- Fiber: 4.45g
- Sugar: 4.53g
- Protein: 31.28g
- Cholesterol: 95.01mg
- Sodium: 637.71mg
- Calcium: 184.04mg
- Potassium: 577.15mg
- Iron: 2.15mg
- Vitamin A: 111.48µg
- Vitamin C: 51.67mg
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