Chicken Enchilada


1tsp cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp chili powder
1 – 10 oz can mild red enchilada sauce
1 – 4 oz can green chilis
1/2 cup diced tomatoes
4 – 6oz raw boneless skinless chicken breast
1 cup reduced fat mexican cheese blend divided
3 cups grated cauliflower
1 4.5 oz avocado
1/4 chopped cilantro


  1. Preheat oven to 375 F
  2. In a small bowl combine the cumin, oregano, garlic powder and chili powder.  Rub on both sides of each piece of chicken.
  3. In a lightly greased dished, pour a thing layer of enchilada sauce on the bottom of the dish
  4. Lay chicken, cut side upon a work surface.  Top each piece in the center with about 2 teaspoons chilies, 1 tsp chopped tomatoes, and two 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 10 to 15 minutes more, or until chicken is cooked through.
  6. Meanwhile, microwave grated cauliflower wit 1 tbs water for 6 to 8 minutes or until tender.
  7. Place chicken roll up on a bed of cauliflower rice, and top with avocado and fresh cilantro.
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