Ingredients
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1
-
2
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1
-
1/2
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1
-
-
-
1
-
1
-
1
-
1
-
1
-
-
-
Directions
Chicken breasts on their own can be a bit boring. Roll em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now youre talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you wont even miss the tortillas!,,Hi. Im Danielle, freelance recipe developer, degreed nutritionist, grocery/cooking gadget guru, and author of True Eats (my food blog dedicated to simplifying food and cooking). Im also the luckiest lady this side of the Mississippi because Ive been a part of the amazing WW team for the past few years.,Skinny Chicken Enchiladas,Turkey Enchilada Stuffed Turkey Rellenos,Chicken and White Bean Enchiladas Verdes,Classic Enchiladas Verdes,Chicken Enchilada Soup
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Steps
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1
Done
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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 |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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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5
Done
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Cover With Foil and Bake For 30 Minutes. Remove Foil and Continue to Bake 10-15 Minutes More, or Until Chicken Is Cooked Through. |
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6
Done
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Top Each Chicken Roll-Up With a Few Avocado Pieces and Cilantro and Serve. |
