Oh, the glorious mess of flavors that is a Creamy Chicken Enchilada Roll-Up! It’s like a cozy blanket of cheesy goodness wrapped around tender chicken, with a hint of spice that teases your taste buds. I remember the first time I made this dish, the kitchen smelled like a fiesta—an explosion of savory aromas that lingered, making my mouth water long before it hit the table.
Steps
- Preheat your oven to 375°F (190°C). Mix cumin, oregano, garlic powder, chili powder, salt, and pepper in a small bowl and rub this blend onto both sides of each chicken piece.
- Use cooking spray to coat a small baking dish, approximately 8×6 inches, and spread a thin layer of enchilada sauce across the bottom.
- Lay the chicken flat with the cut side facing up and place about 2 teaspoons of green chilis and 1 1/2 tablespoons of cheese in the center of each piece.
- Roll the chicken pieces up and arrange them seam side down in the prepared baking dish. Pour the remaining enchilada sauce over the top, then sprinkle with additional cheese and chilis.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for 10 to 15 minutes, or until the chicken is fully cooked.
- Once done, garnish each roll-up with avocado slices and cilantro before serving.
Ingredients
- Chicken breasts
- Cumin
- Oregano
- Garlic powder
- Chili powder
- Salt
- Pepper
- Cooking spray
- Enchilada sauce
- Green chilis (approximately 2 teaspoons per piece)
- Cheese (about 1 1/2 tablespoons per piece)
- Avocado (1 ounce per serving)
- Fresh cilantro
Nutritional Values
Calories: 1566 kcal | Carbohydrates: 48 g | Protein: 186 g | Fat: 69 g | Saturated Fat: 21 g | Cholesterol: 498 mg | Sodium: 3948 mg | Fiber: 18 g | Sugar: 6 g
FAQ
- Can I use store-bought enchilada sauce for this recipe?
- Yes, you can use store-bought enchilada sauce if you’re short on time, but for the best flavor, making the sauce from scratch is recommended.
- What sides pair well with Enchilada Chicken Roll-Ups?
- These roll-ups go well with Mexican Cauliflower “Rice” or Cilantro Lime Rice, providing a delicious and low-carb complement to the dish.
- How should I store leftover Enchilada Chicken Roll-Ups?
- Once cooled, store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months.
- Can I substitute the chicken with another protein?
- Yes, turkey or beef can be used as alternatives, but you may need to adjust the cooking time accordingly to ensure they are cooked through.
- How do I know when the chicken is fully cooked?
- The chicken is done when it reaches an internal temperature of 165°F. You can also check by cutting into the thickest part to ensure it’s no longer pink inside.
Tips
- Consider making the enchilada sauce from scratch to enhance the overall flavor of the dish.
- For an extra burst of flavor, rub a mix of cumin, oregano, garlic powder, and chili powder on the chicken before rolling it up.
- To ensure the chicken remains moist, cover the dish with foil for the first 30 minutes of baking, then remove the foil for the remaining 10-15 minutes.
- After cooking, sprinkle fresh avocado pieces and cilantro on top of each roll-up for added freshness and a pop of color.
Equipment
- Baking dish (small, 8×6-inch, oval or rectangular)
- Cooking spray
- Foil (for covering the dish during baking)
