Fan of Tex-Mex? These recipes for chicken enchilada rollups and cilantro lime slaw are for you.
Some days we just can’t help it; we need a taste of Tex-Mex.
This recipe for chicken enchilada rollups will satisfy that craving without wrecking your diet.
Enjoy!
WHAT YOU NEED
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp chili powder
1 10-oz can of mild red enchilada sauce
1 4-oz can diced green chilies
½ cup diced tomatoes or rotel
4 6-oz raw boneless skinless chicken breast (butterflied or thinly 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 (optional)
HOW TO MAKE IT
Preheat oven to 375 degrees.
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.
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 30 minutes. Remove foil and continue to bake for 15 minutes.
Meanwhile, prepare riced cauliflower.
Place each rollup on a serving of cauliflower and top with avocado and cilantro.
CILANTRO LIME SLAW
1 cup plain Greek yogurt
1/2 cup tightly-packed fresh cilantro
1/4 cup freshly-squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
3 green onions (just the green parts)
2 garlic cloves
1 14-oz bag coleslaw (about 7–8 cups)
jalapeño or serrano pepper, stemmed and cored (optional).
