Enchilada Chicken Roll-Ups

Tender chicken breasts rolled with cheese and chiles, baked in enchilada sauce for an easy weeknight meal.

Prep Time10

Cook Time45

Total Time55

Servings: 6 servings

1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon kosher salt
freshly ground black pepper to taste
cooking spray
10 ounce can mild red enchilada sauce or use homemade enchilada sauce
1 1/2 pounds boneless skinless chicken breasts cut in half lengthwise (about 3 pieces after halving)
4 ounce can mild green chiles
1 cup reduced-fat shredded Mexican cheese blend
1 large avocado about 6 ounces, cubed
chopped cilantro for garnish

Preheat the oven to 375°F (190°C).
In a small bowl, mix the cumin, dried oregano, garlic powder, chili powder, kosher salt, and a few grinds of black pepper.
Pat the chicken pieces dry and rub the spice mixture evenly over both sides of each piece.
Spray an 8x6-inch (or similar) baking dish with cooking spray and spread a thin layer of the enchilada sauce on the bottom.
Lay each chicken piece cut side up. In the center of each piece place about 2 teaspoons of drained green chiles and 1 1/2 tablespoons of the shredded cheese.
Roll each chicken piece up tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the roll-ups, then sprinkle with the remaining cheese and distribute the remaining green chiles on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until the chicken is cooked through and cheese is melted and lightly browned.
Top each roll-up with cubed avocado and chopped cilantro before serving.

To freeze, cool completely and transfer to a freezer-safe container for up to 3 months.