Ingredients
1tspcumin
2tspdried oregano
1tspgarlic powder
½tspchili powder
1tspkosher salt
black pepper,freshly ground, to taste
cooking spray
10ozred enchilada sauce,mild, used my homemade enchilada sauce
1½lbschicken breasts,3 boneless, skinless, cut in half lengthwise
4ozmild green chilis,1can
1cupMexican cheese blend,reduced fat shredded
1large avocado,yield 6-ounces, cubed
cilantro,chopped for garnish
Preparation
Preheat oven to 375 degrees F.
In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper.
Rub on both sides of each chicken piece.
Spray a small oval or rectangular baking dish with cooking spray.
Pour a thin layer of enchilada sauce on the bottom of the dish.
Lay chicken, cut side up on a work surface.
Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.
Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, cheese and chilis.
Cover with foil and bake for 30 minutes.
Remove foil and continue to bake 10 to 15 minutes more, or until chicken is cooked through.
Top each chicken roll-up with a few avocado pieces and cilantro and serve.
