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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken enchilada Rolls Recipe

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This recipe for Chicken enchilada Rolls is from The Keto Friendly Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb(s), Boneless Chicken Breast thinly sliced long ways
1 container (16 tbsp ea.), Cream Cheese
1 cup(s), - Colby Jack (Shredded)
3-6 Whole Green Chiles - separated
1 cup, Green Chile Enchilada Sauce
1 can, Original Rotel (Drained)
Directions:
Directions:
Preheat oven to 375º.
Prep a baking dish that will be large enough for rolled up chicken by pouring a small amount of the green chile sauce in the bottom of the pan.
Take thin sliced chicken and pound it out to make it a little bit thinner. Do not make it so thin that you have holes in it.
Take a slice of cream cheese, a piece of green chile (I did not use the whole chile), and a small amount of shredded cheese. Roll the chicken up like you would a tortilla for an enchilada and place it in the pan. Continue to do this until you run out of room in the dish. (I got about 12 chicken rolls - 2 each for a serving)
Top chicken with remaining sauce, then remaining cheese, and the rotel.

Bake at 375º for about 45 minutes or until chicken is full cooked.


Serve with sour cream, salsa, etc. if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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