Chicken Enchilada Roll Ups
Make your life a little tastier with these cheesy Chicken Enchilada Roll Ups covered in an authentic red enchilada sauce. Plus, they're low carb and gluten free!
- Prep time
- 1 hr 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 lbs boneless, skinless chicken breasts ((about 4 or 5 large breasts))
- 3 tbsp olive oil
- Juice of 1 lime
- 1/2 tsp salt
- 1 tsp ground cumin
- 2 tsp minced garlic
- 1 tsp chili powder
- 2 1/2 cups chopped kale
- 1/2 large onion (diced)
- 1 cup shredded queso Chihuahua ((or Monterey Jack cheese))
- 1 batch Authentic Red Enchilada Sauce
- Cotija cheese (for topping)
- Cilantro (for topping)
Instructions
- 1
In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.
- 2
For the chicken breasts, slice them longways to get 2 thinner slices and firmly pound the chicken using the smooth side of a meat tenderizer. I was able to get a total of 7 chicken cutlets.
- 3
Place the chicken cutlets into the resealable freezer bag and shake to completely coat them in the marinade. Allow chicken to marinate for one hour.
- 4
While chicken is marinating, heat 1 tbsp olive oil in a skillet over medium-high heat. Add in onions, kale and a pinch of salt and pepper. Saute for 10 minutes until onions are translucent and beginning to caramelize.
- 5
Once chicken has marinated, preheat oven to 375 degrees.
- 6
Evenly place a scoop of the onion and kale mixture and a pinch of shredded cheese in the middle of the chicken cutlet. Roll up both sides and secure with a toothpick. Place roll ups into a 2-quart baking dish or larger. Repeat this step until all the cutlets have been rolled up.
- 7
Pour the Authentic Red Enchilada Sauce on top of the chicken roll ups and bake for 25 to 30 minutes.
- 8
Remove from oven and top with cotija cheese and cilantro. Enjoy!