Chicken Enchilada Roll Ups

🥄 Ingredients

• 2 1/2 lbs boneless, skinless chicken breasts ((about 4 or 5 large breasts))
• 3 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp salt
• 1 tsp ground cumin
• 2 tsp minced garlic
• 1 tsp chili powder
• 2 1/2 cups chopped kale
• 1/2 large onion (diced)
• 1 cup shredded queso Chihuahua ((or Monterey Jack cheese))
• 1 batch Authentic Red Enchilada Sauce
• Cotija cheese (for topping)
• Cilantro (for topping)

👨‍🍳 Instructions

1. 1

   In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.

2. 2

   For the chicken breasts, slice them longways to get 2 thinner slices and firmly pound the chicken using the smooth side of a meat tenderizer. I was able to get a total of 7 chicken cutlets.

3. 3

   Place the chicken cutlets into the resealable freezer bag and shake to completely coat them in the marinade. Allow chicken to marinate for one hour.

4. 4

   While chicken is marinating, heat 1 tbsp olive oil in a skillet over medium-high heat. Add in onions, kale and a pinch of salt and pepper. Saute for 10 minutes until onions are translucent and beginning to caramelize.

5. 5

   Once chicken has marinated, preheat oven to 375 degrees.

6. 6

   Evenly place a scoop of the onion and kale mixture and a pinch of shredded cheese in the middle of the chicken cutlet. Roll up both sides and secure with a toothpick. Place roll ups into a 2-quart baking dish or larger. Repeat this step until all the cutlets have been rolled up. 

7. 7

   Pour the Authentic Red Enchilada Sauce on top of the chicken roll ups and bake for 25 to 30 minutes.

8. 8

   Remove from oven and top with cotija cheese and cilantro. Enjoy!