Do you want to know what recipe I have missed the most since we started cutting carbs? Chicken Enchiladas. I used to pick up a large, buttery roasted chicken, a bag of tortillas, and a large can of enchilada sauce twice a month after a tough workday. I have craved this dinner more than I care to admit and recently I finally caved. I knew that I could find a low-carb way to recreate this dish!
I started making these roll-ups by halving four large chicken breasts and pounding each of them with a meat tenderizer until they were about ¼ inch thick. I layered each slice of chicken with diced tomatoes, green chiles, onions, and some enchilada sauce. Then I rolled up each slice and and stuck them with a toothpick. I filled the rest of the pan with my leftover ingredients (no need to waste) and dusted the chicken with cumin.
Last, I topped the chicken with some enchilada sauce. Okay…with a LOT of sauce! When you do this, the chicken becomes so juicy and tender. I love how it turns out. Just a precaution: the chicken does give off some juice, so make sure you have extra room in your pan before putting it in the oven. We don’t want it to spill over!
While the chicken cooked, I whipped up a small corn salsa with extra ingredients from our fridge. I simply combined corn, black beans, red bell pepper, cilantro, lime juice, and salt. This fresh salad helped balance the meal so it didn’t feel too heavy and gave it some fun color as well!
After about thirty minutes in the oven, I used a thermometer to make sure that the inside of the chicken was cooked to 165 degrees Fahrenheit. Then I topped the roll-ups with shredded Mexican cheese and broiled them on high for 3 minutes. The cheese browned up beautifully and gave the dish the “enchilada” aesthetic I was looking for.
Lastly, remove the toothpicks and serve these delightful Chicken Enchilada Roll-Ups with the zesty corn salsa. I know you will love these as much as we did. As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! Enjoy!
Chicken Enchilada Roll-Ups
- 4 boneless, skinless chicken breasts
- salt, to taste
- 1 28-ounce green or red enchilada sauce, separated
- 1 14.5-ounce can diced tomatoes and green chiles
- 1 small Spanish onion, chopped
- 2 cups shredded Mexican cheese (optional)
- 1 15.25-ounce can corn kernels, drained
- 1 15.5-ounce can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 cup cilantro, chopped
- 1 lime juiced
- salt, as desired
- Preheat oven to 350 degrees.
- Slice chicken breasts in half. Cover with cling film and pound with a meat tenderizer (or rolling pin) to create an even thickness of ¼ inches across each breast. Pat dry with a paper towel. Then lightly season with salt.
- In a small bowl, mix ½ cup enchilada sauce, tomatoes with green chilies, and onion. Spread a layer of this mixture on top of each slice of chicken.
- Roll chicken and secure with a toothpick. Place chicken rolls in a pan. Fill in extra space with remaining tomatoes, green chiles, and onion. Place in an oven-safe pan with tall sides and top chicken with remaining enchilada sauce mixture.
- Bake for 30 minutes (or until chicken reaches 165 degrees fahrenheit).
- Add mexican cheese on top and broil for 3-4 minutes on high.
- Serve hot with corn salsa and enjoy!
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes