These low-carb Enchilada Chicken Roll-Ups made with my homemade Enchilada Sauce give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!
Enchilada Chicken Roll-Ups
If you love enchiladas as much as I do, you’ll love this Enchilada Chicken Roll-Ups! Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!
Hi. I’m Danielle, freelance recipe developer, degreed nutritionist, grocery/cooking gadget guru. I’m also the luckiest lady this side of the Mississippi because I’ve been a part of the amazing Skinnytaste team for the past few years.
As a California native, Mexican food is something we eat at least once a week. It’s tough because many (Americanized) Mexican dishes are loaded with cheese and sauce, which means calories, fat and some serious indigestion. Fine on occasion, but I wanted to create something that was lighter yet still satisfied my love of cheesy Mexican dishes. Thus, the Enchilada Chicken Roll-Ups were born.
This would be great with Mexican Cauliflower “Rice” or Cilantro Lime Rice on the side. I highly recommend making the enchilada sauce from scratch for the best taste.
How To Make Chicken Enchilada Roll Ups
More enchilada recipes you might enjoy:
- Skinny Chicken Enchiladas
- Turkey Enchilada Stuffed Turkey Rellenos
- Chicken and White Bean Enchiladas Verdes
- Classic Enchiladas Verdes
- Chicken Enchilada Soup
Enchilada Chicken Roll-Ups
Ingredients
- 1 teaspoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon Kosher salt
- Freshly ground black pepper, to taste
- Cooking spray
- 1 10-ounce can mild red enchilada sauce (I used my homemade enchilada sauce)
- 1 ½ pounds 3 boneless, skinless chicken breasts, cut in half lengthwise
- 1 4-ounce can mild green chilis
- 1 cup reduced fat shredded Mexican cheese blend
- 1 large avocado, yield 6-ounces, cubed
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 375F degrees.
- 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 (8x6-ish) oval or rectangular baking dish with cooking spray and 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 10-15 minutes more, or until chicken is cooked through.
- Top each chicken roll-up with a few avocado pieces and cilantro and serve.
Delicious! Served with your refried beans which were also great. Love your recipes, such good, interesting meals. Makes losing weight easier!
Thanks Barb!
Love it easy and good but dod use torts
So good!
Everyone loves it, and nobody misses the tortilla. Easy flavorful and low carb.
This is so flavorful and easy to make. I did use canned enchilada sauce but will definitely make the homemade sauce next time I make this.
Am I seeing things but I am seeing a tortilla when these are made but I see nothing in the recipe what was used.
Nope! No tortillas, filling is rolled up in the chicken. 🙂
I made this almost every week. A big hit at the house. Healthy, easy and the taste is ridiculous! We make Skinnytaste dinners about 5-6 days a week. A big and loyal fan!
Thanks Linda!
This is now one of our GO TO meals. It’s super tasty and easy to make. We pounded the chicken breast to get a better roll-up, but it’s not necessary. Double it for great left-overs.
Delicious! I love chicken breasts again! Juicy and flavorful! thank you!
I’ve made these twice and now and they take so much longer than the recipe indicates. Next time I’m going to pound the breasts myself so they are super thin. Tastes great thought
This was outstanding! My family loved it and it will be on our normal rotation. Thank you for this delicious dish!
Delicious and so filling!
A friend made this for me with the homemade enchilada sauce, and I have a new favorite food. You were right; I did not miss tortillas at all!
This was absolutely delicious and very easy! I bought chicken cutlets to make it even easier so I didn’t have to cut the chicken breasts. Served with cilantro lime rice and it was a great meal!
I love the chicken roll up recipes! Unfortunately something went wrong with this one. We took two (out of four admittedly) out to eat and they had raw portions. This was after 45 mins at 375. They were bigger than the small tenderloins we usually use for roll ups. They were almost fully submerged, the fish was small but not overly shallow, and when I covered in foil I used a big piece around the whole of the container. I’m trying to piece together what I did wrong. We threw the other two back in the oven for 15, and I cut them up afterwards and they were fine.
We cook large breasts in the oven at 350 for 30 minutes all the time and have never had this problem
I’m wondering if there was too much sauce- and it didn’t cook easily enough so the chicken didn’t cook in it? I’m wondering if an hour total would have done it for all of them?
Second guessing myself here. But the parts we did have (that weren’t raw) were delicious.
The other two were saved for lunch next week. Figure the microwave will kill anything the oven didn’t the first and second go around.
Definitely one of the most delicious recipes I’ve made from your site. My whole family loved it and I’m so happy to have leftovers today! I used canned enchilada sauce since I was short on time, but still so so good!
Thanks Jaime!
Which cookbook is this one in? I LOVE this recipe and make it often!
Made these last night for dinner with the BF. Used the skinnytaste enchilada sauce and both were EXCELLENT! We will definitely be making these again.
This recipe is legit the easiest and tastiest dish I have made in a while. Tons of flavor. This will be in regular rotation in place of our traditional enchiladas. You could easily modify to suit a variety of flavors. We are going to try this but as chicken parm.
Terrific recipe, just as good as the tortilla wraped chicken enchiladas. I had just made a double batch of Skinny Taste Salsa Verde so used that this time, and roasted some poblanos that I used for the chili’s in the roll up. Liked it a lot, thank you.
Easy to pull together, packed with flavor, definitely working it into my mealprep more often!
As if anything with your enchilada sauce would disappoint!! This was a hit! This Tex girl, now living in the mid-west, is so grateful to have found your enchilada sauce and recipes!! Thank you!
My husband loves all things chicken roll ups, so this has been on my list to try for a while. Last night we were struggling to figure out what to eat. I had some thin sliced chicken breast thawed out, so I searched my recipe box (many of which are Skinnytaste!), and I happened to have all the ingredients on hand for both the chicken and the sauce. This was really easy to throw together… it seemed simpler and faster than most of the other roll ups I’ve made. Flavors were spot on, tasted just like chicken enchiladas. My husband loved it as well and says I’ve raised the bar yet again in terms of cooking at home. Thanks so much for the great recipe!
Awesome!
Awesome dish! I made it for my picky husband and he LOVED it!!
Can this be made in a slow cooker?
Good morning,
Are the enchillada chicken roll ups spicy? I am inviting a group of women to a ladies lunch and a couple of them don’t like spicy foods. The reviews look wonderful ….,
no not spicy at all!
we’re obsessed with this recipe! it’s so good, so easy, and completely cures all cravings for enchiladas without the carb overload. I love this!
This was absolutely delicious!
How can this be converted to the Instant Pot???
This recipe was very easy to make and absolutely DELICIOUS!!! I made a pot of yellow rice and a double batch of the SkinnyTaste Puerto Rican Beans to go along with it. FABULOUS!! It was a latin flavor explosion!
🙂
Easy and came out fantastic. Served it with the cauliflower rice.
I made this tonight, and both my boyfriend and I loved it! We had it with a side of vegetarian refried beans. I got a little lazy and just butterflied the chicken breast, stuffing the cheese and chilis in instead of rolling. Super fast and used the same amount of ingredients, just had to increase the cooking time slightly. Easy and delicious!
Made this for dinner. It was quick and very easy to make. Served it with refried beans.
I tried making this tonight and the chicken didn’t cook. The chicken turned out with a rubbery texture. I cooked for 30 minutes with foil, 15 minutes without foil and then an additional 10 when I realized the chicken wasn’t cooked through. Any ideas as to what I did wrong?
Can you make this recipe in the instant pot?
This was DELICIOUS! I didn’t change a thing and it was perfect. It’s going to be on our regular dinner rotation now.
Could this be made in the slow cooker? It’s too hot to fire up the oven right now.
Wonderful dish! I think next time I will add some of the Cumin Cilantro sour cream I read about in your cookbook to make it even more delicious! And there definitely will be a next time
I’m a little confused on the freestyle points. When I put the nutrition information into my calculator, it gives me 6 smart points. Can you please clarify?
Hi Megan, you MUST use recipe builder when getting points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)
Hi!
I did this and am still coming up with 6 points for blue.
Using my homemade enchilada sauce?
This is a new staple; absolutely amazing. Great recipe, thank you.
Glad you enjoyed them!
Making this RIGHT NOW! it’s in the oven as we speak. Cannot WAIT to try them. My boyfriend said they already smell amazing. I’m cooking lo-carb dinners at home and we’ve both lost a little weight already but NOT making boring dinners. Thanks for the recipe!
Absolutely Loved this recipe !! My husband said “ Its a Keeper” … I do really want to try with Green Sauce too ♥️♥️
Can I leave these prepared in the fridge to eat the next day without cooking them first?
sure
Any directions for warming up of freeze them? Thank you
I made this for dinner and it was to die for. My husband said we need to have this at least once per week.
I will be making this again and again!!
Glad you enjoyed it Patricia!
I started rolling and thought, why? So I just placed the chicken breasts in the pan. Not rollled up. I added black beans-just sprinkled them all over before adding the cheese. Totally delicious and so much less work. Served them with riced cauliflower. Can’t wait to make this again, yum!
These are amazing, made your enchilada sauce and agree it’s the best. I took the chicken breasts and cut them to make two thinner whole breasts then placed them into a zip lock bag and pounded them to make them larger to make rolling up easier.
Did any of you pound out the chicken breast before you rolled them ?
If they are not thin, then yes you should.
Made this for dinner and my family loved it! Very quick and easy. Tastes 100x better with the homemade enchilada sauce!
This was fast, easy, and delicious. I added more cheese to my kids and took off the additional green chilis – due to their sensitive tastes. I also have a vegan daughter and made it with cauliflower “steak” and Daiya cheese. She loved it!
Made these recently and enjoyed them. Took this idea and made something Italian inspired. We took 1/2c of ricotta, 1/4 c frozen spinach, thawed and squeezed of water, 1/4 of mozzarella and 1 tbsp of parmesan and mixed that up to roll into the middle (season the mixture). Used about 1 1/4 c of spaghetti sauce much like you used the enchilada sauce. Topped everything with about a 1/4 c of mozzarella and a little more parm.
Cooked up well. Thanks for the original recipe and the inspiration for something else we will make.
So if I leave the avocado out would it be one point less? I am not a big avocado fan. I go to WW website and it says 1 ounce avocado is 1 pt. Thanks for the reply 🙂
These need way longer than 45 minutes in the oven. I’ve made them twice now and they’ve come out raw where they overlap both times. The second time I made them, I made sure the breasts were even (all the same thinness) and raised the oven temp. Still raw in the middle after 45 minutes. I have no problems with other recipes in my oven. ☹️ They do taste good once they’re cooked.
these are very good, I will definitely make them again
Made this last night and my husband said it was the best dinner ive made-ever!! Definitely adding this into the rotation. He gobbled it up and packed up ALL the leftovers for lunch today.
Just made these for the first time yesterday. Most of my rollups didn’t stay together unfortunately. The cheese and chilis escaped and just became a part of the enchilada sauce.
Maybe next time I’ll get thin sliced chicken breasts instead of slicing them horizontal.
Has anyone tried to import this recipe into MyFitnessPal? For some reason it’s saying it is 495 calories per serving.
These were awesome. Used my frozen skinny Reste enchilada sauce that I made a while back. Also Used some frozen hatch Chile’s. Served with a slaw salad. Husband loved.
Made this last night. Totally awesome! Definitely adding to my dinner rotation! This one is so easy and quick. A winner!
My family LOVED this easy recipe!
so yummy!!! I love Mexican inspired dishes, so this one was right up my alley
These were AMAZING!! A must try! Served them over a bed of lettuce and topped with some fat free sour cream! heaven!
jalapenos.. are they the same as green chillis ??
No green chilis can be purchased in cans, they are mild.
My family was skeptical about this recipe when I first made it but they were super impressed with the end result! We have these probably every other month now. SO fantastic!
Going to omit cheese to keep it Whole30. Any suggestions for adding anything else??
This was perfect and couldn’t believe so low in SP!
How do u roll them up? Im not understanding how they stay together how do u roll it up with cheese?
Is this using raw or cooked chicken
Ok I promise to comment after I tried them too because I like to see those the most but I had to say I make your chicken enchilada soup a lot-our whole picky family loves it! And the main reason is your homemade enchilada sauce–its amazing! So–I’m so excited to see this recipe because my #1 picky eater is my husband and I really don’t think he would like anything in a wrap –and DUH! I never thought of making it without it! So! On my grocery trip today I’m going to get the rest of the ingredients I’m missing and try these–I’m sure it will be amazing but I will report back!
What are the freestyle points for this dish?
The smart points have been updated to reflect the freestyle program.
Made it last night and both my husband and I loved it! I did use my mallet to make the chicken thinner to roll. I hate to admit it but I used regular cheese:-) Served it with Spanish rice and a vegetable. Will make this recipe again.
Could these be made in the slow cooker?
These were incredible. I’ve made about 10-12 dishes from your site and all of them have been amazing. Even my kids love everything and ask if it’s “from the Skinnytaste lady!” I saved the extra sauce to use later in the week.
Awww thank you!
This dish had amazing flavors. It’s a keeper. I did have one problem with my sauce. My sauce turned out real runny. I am not sure what happened. Should I try to put the sauce on at the very end?
Hi! If I freeze this, how do I go about re-heating it? I’m new to freezing meals! 🙂 Thanks!
I would freeze then cooked and then thaw and re-heat.
I just put these in the oven and can’t wait to try these.
Hope this hasn’t already been asked. Do the nutritional values include the avocado topping? This recipe is seriously amazing!! One of my new favorites! ♥️
Yes 🙂
I made this last night and it was SO flavorful and delicious – I was going to make a Spanish rice with it for my husband but didn’t, and I just got a text from him (he’s just eating it now for lunch, he works nights) saying “that was absolutely incredible – one of the best meals I’ve had”! And I didn’t even make him a starch! I’m thrilled with this recipe – can’t beat healthy for me and satisfying for him 🙂
Love to hear it!
Enchilada Chicken Rollups is absolutely delicious! Be sure to make your own enchilada sauce using her recipe. Yum!
How would you recommend reheating this after freezing? Thanks!
Cover with foil and put it in a 350F oven or microwave.
Hi! When I entered this recipe into My Fitness Pal, it brought back 388 calories per serving instead of 261 as listed?
Gina…I love your recipes and they are so delicious and easy to prepare. Everything I have tried my husband declares is a keeper. Thank you is much for sharing!
I SOOOOO want to make this today. I am going to try with chicken cutlets since I have those and maybe reduce the cook time. excited!
This was delicious. I live in Australia so finding canned green chillis can be a bit difficult so used jalapenos, a bit of light greek yoghurt, cheese and parsley + coriander for the filling. The yoghurt helped all the ingredients bind together and hold the chicken roll in place. So yummy! Thanks for yet another amazing recipe 🙂
Do you know what the nutrition facts are for the chicken roll-ups without adding the ounce of avocado?
I don’t have that information handy, sorry!
Almost every recipe I’ve tried from this site is amazing AND I plan to try this one. I would love to see some paring ideas. IE: what you served as side dishes with this dish and others.
My family loves this recipe. – the homemade sauce is a must! I know you get asked a lot, but can you tell me the brand of the baking dish/where purchased?
Hubby made these for dinner last night … wonderful ! No need at all for sides of rice or beans (I am low-carbing it). Whole family loved it. Will be a regular dinner at our house. Thanks, Gina, so much … I have yet to find a recipe of yours I’ve tried that hasn’t been 5 star !
Thanks Felicia! 🙂
Another home run!! Made this for my family for dinner.. it was delicious! Also made for really good, quick leftovers! i served my husbands with Spanish rice and mine with a side of vegetables. It was very easy to prepare and of course you can’t go wrong with melty cheese! Thanks for another great recipe!
You’re welcome Jackie! Glad you enjoyed it!
This was delicious! I try a lot of recipes and this one is a keeper. I could probably eat this twice a week. Thanks!
Curious about freezing. I see the recipe says to freeze them AFTER cooking. Any tips on how to defrost/reheat? Thanks!
Had this for dinner tonight. It was delicious. I halved the recipe and used the enchilada sauce recipe from the Skinny Chicken Enchiladas. It was so good we used the leftover sauce with some scoops as a snack. This will go in the rotation for sure. Thanks for the great recipies!
awesome!
So I would say that AMAZING is too weak a word to describe these. They were soooooooo tasty. All of the elements of a great dish: easy, tasty, quick (we made the sauce ahead of time). We served with your quick slaw to keep it low card. And let me tell you: enchilada sauce + coleslaw = pure bliss. I also made a simple guac since I don’t care for chucks of avocado. It was goooood. Lucky for me there are leftovers for lunch :-). Thanks for another great recipe.
Thanks Valerie!
My husband ate 3 of them in one sitting! He loved them! Will definitely be making again!!
I made these a couple of days ago and they are AWESOME!!! My husband actually commented on how surprised he was with how flavorful they were!!! Definitely will be making these again!!!
This is in my oven right now!!! I sautéed my chiles with onions and used used shredded Monterey Jack with green enchilada sauce since I had it in the pantry. Also, I bought the extra thin sliced chicken breasts from the meat counter so I didn’t have to slice them in half. I’m super excited to try this. 🙂 Thanks for the recipe. Going to serve it with mexicorn and black beans.
Would be fabulous if there were a slow cooker variation of this yummy recipe!
Hi can u please give me your avocado toast recipe with the SP. thanks so much for all your delicious recipes
Made these for dinner and they were delicious. The enchilada sauce is defintely a keeper…love the flavor. I will substantially reduce the amount of enchilada sauce the next time….we wasted a lot of it. (Now if you made Mexican rice with it, that would soak up a lot of the sauce!) Instead of putting the avocado on the chicken, I made guacamole as my side with low-fat tortilla chips. Wonderful!
Freeze it! It freezes great!
How do you keep them rolled up? Do you use toothpicks to hold them together?
Just put them seam-side down and they hold together fine.
We had this for dinner last night and it was awesome! I put the whole dish together the night before and when I got home, threw it in the oven. The only change I made was using thin cut chicken breasts. I buy them at the store that way and it cut down on the baking time. We will make this again for sure!
great!
This was super easy to make and tastes incredible. The only issue I had was that there were not really leftover chilis to put on top, but I can just grab some extras for the next time I make it. I also swapped out the mild enchilada sauce for medium because I like things a little spicier. This is a great recipe!
While I’m excited to try this, I trusted the 30 minute icon and didn’t see the one hour cook time. Not looking forward to entertaining a hungry toddler for 30 extra minutes. :/
My apologies. I just corrected it.
Made these over the weekend, delicious and so easy! Next time I will make it with your homemade enchilada sauce Gina!
I made this tonight for dinner and it was a huge hit. Even made the homemade enchilada sauce, which was phenomenal. I can’t wait to eat the leftovers for lunch tomorrow.
Great! 🙂
Could you prep this and put it in the fridge when ready to bake it?
Can I prep this a day ahead of time????
I made this last night – so easy, and delicious! As are all of the recipes I find here. Will definitely make it again. Thanks for all the yummy and healthy recipes! Keep them coming!
Yum! I can’t wait to try these! Excellent post! Definitely checking out true-eats!
This recipe! I just moved into my first home over the weekend and last night I chose to make this as my first official meal in the new place. What a hit!! It was simple to prepare, light on the wallet and waistband, and made for killer leftovers. Thanks for sharing such a killer recipe. My husband officially requested it as a weekly meal!
Sounds delicious, a new way to cook chicken. On my list to try. Thank you.
Yum! Can’t wait to try it!
This looks fantastic, as former New Mexicans we love our green chiles and with DH being Gluten free this looks like a winner avoiding the tortillas completely. Plus a new (to me) food blog to follow – Thanks
Perfect! I need some low-carb recipes for my training break next month!
This looks so good and it’s on my planner for next week. Any suggestions for a side dish (besides rice). I’m serving rice the next day with something else.
Thank you.
Cauliflower rice!
You could make a Mexican corn.
I made this with fat free refried beans and sautéed poblano peppers and onions!
Love!
I prepared this for dinner last night. Absolutely delicious! I made no substitutions, and followed the recipe perfectly. No changes needed. My husband raved.
Got it in the oven & I can’t wait to try it! I did have a question, how are the chicken breasts supposed to be prepared? Are they cut horizontally to make them thinner?
You can cut them horizontally and them pound them with a meat tenderizer to get them really thin. I usually pound them between sheets of parchment paper.
Same! Except I use my rolling pin to whack ’em (don’t have a meat tenderizer). Parchment paper is great because it doesn’t stick and doesn’t seem to tear easily.
I think what Sara means is the recipe says to cut the chicken “1 ½ pounds (3) boneless, skinless chicken breasts, cut in half lengthwise”. I think that is incorrect. What makes sense is to cut the chicken horizontally and not in half lengthwise. I would also like clarification. Thanks
You are basically cutting them thinner to make 6.
1.5 lbs of chicken = 24 ounces / 6 servings = each roll up should be a 4oz chicken breast
This recipe looks delicious! Pinning to make in the near future. I love trying out different types of stuffed chicken.
Came to look for a burrito bowl recipe, but found this first.
I am going to make these tonight with green chile enchilada sauce, as that is what I have in the cupboard today. Plus, I can use cilantro that just came up in my garden.
Thanks!
Oh my gravy, that looks tasty! Going to try it this weekend.
enjoy!
Yumm! Looks delicious (and sure it tastes so, too)! Can’t wait to try it????
This looks amazing and can not wait to try! True Eats is one of my favorite blogs (Danielle has great advice and offers a fabulous outlook on food) and thrilled to see a recipe here on Skinnytaste. Yummy!