LEAN
CHICKEN ENCHILADA ROLLUPS YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN I 11/2 CONDIMENTS TOTAL TIME: 45.50 MINUTES
INGREDIENTS:
DIRECTIONS:
❑ itsp cumin ❑ i tsp dried oregano ❑ tsp garlic powder ❑ i tsp chili powder io•oz. can mild red ▪ enchilada sauce 4•oz. can mild green ▪ chilies ❑ !A cup diced tomatoes 6.02. raw boneless ❑ skinless chicken breasts. butterf lied ❑ I cup reduced-fat shredded Mexican cheese blend. divided ❑ 3 cups grated cauliflower ▪ 4.14 -oz. avocado. cubed ❑ 54 cup chopped cilantro (optional)
1. Preheat oven to 373°F. 2. In a small bowl, combine the cumin, oregano, garlic powder, and chili powder. Rub on both sides of each chicken piece. 3. In a lightly greased baking dish, pour a thin layer of enchilada sauce on the bottom of the dish. 4. Lay thicken, cut side up on a work surface. Top each piece, In the center, with about 2 teaspoons chilies, tablespoon chopped tomatoes, and 2 tablespoons cheese. Roll each one up and set them seam side down In the baking dish. Top with remaining sauce, chilies, tomatoes, and cheese. 5. Cover with foil and bake for 30 minutes. Remove foil and continue to bake to to is minutes more, or until chidcen is cooked through. 6. Meanwhile, microwave grated cauliflower with tablespoon water in the microwave 6 to 8 minutes or until tender. 7. Place each chicken roll-up on a bed of cauliflower rice, and top with avocado and fresh cilantro.