Chicken Enchiladas

1 lean, 3 green, 1 1/2 condiments. 4 servings.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 375. In a small bowl, combine the cumin oregano garlic powder and chili powder. Rub on both sides of each chicken piece. In a lightly greased baking dish, 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 chilies, 1 tablespoon chopped tomatoes, and 2 tablespoons cheese. Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, chilies, tomatoes, and cheese. 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. Meanwhile, microwave grated cauliflower with 1 tablespoon water in the microwave 6 to 8 minutes or until tender. Place each chicken roll up on a bed of cauliflower rice, and top with avocado and fresh cilantro. (Enchilada sauce pretty deluded by chicken water/juices, maybe cook chicken and warm other ingredients and place together).