Chicken enchilada roll ups: This recipe teaches us that eating healthy can include Mexican food.
By JULIE BRINKLEY
These chicken enchilada roll ups have a strong Tex-Mex vibe without all the guilt.
You will love this family-friendly recipe and the ingredients are easy to keep on hand and affordable.
Adding a little dollop of sour cream or serving with reduced-fat black beans take this over the top.
It’s so important to see cooking beautiful healthy recipes as an opportunity to not just “stay on plan,” but really Eat Well & Live Well.
WHAT’S IN IT
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp chili powder
1 10-oz can mild red enchilada sauce
1 4-oz can diced green chilies
½ cup diced tomatoes or Rotel
4 6-oz boneless skinless chicken breast (butterflied or thin cut)
1 cup reduced fat Mexican blend cheese, divided
3 cups riced cauliflower
1 4 ½ oz avocado cubed
¼ cup chopped cilantro
*Sour cream for topping
HOW TO MAKE IT
Preheat oven to 375º F.
In small bowl, combine cumin, oregano, garlic powder and chili powder. Rub on both sides of each chicken piece.
In lightly-greased baking dish, pour a thin layer of enchilada sauce on the bottom of the dish.
Lay chicken, cut side down on a work surface. Top each piece in the center with about 2 tsp of chilies, 1 tbsp chopped tomatoes and 2 tbsp of cheese.
Roll each one up and place them seam side down in a baking dish. Top with remaining sauce, chilies and cheese.
Cover with foil and bake for 30 minutes. Remove foil and continue to bake for 15 minutes or until chicken is cooked through.
Meanwhile, prepare riced cauliflower.
Place each chicken rollup on a serving of riced cauliflower and top with avocado and cilantro.
*Light sour cream can be added if not on 5&1 or in place of avocado for healthy fat.
Serves 4 and follows the Optimal 5&1 Plan