Yummm! Mexican food!! It's easy to order the things at a restaurant that are less healthy, and then duplicate them in our cooking at home. What if you "tweak" it so they're healthier than ever!?
Ingredients: * 1 tsp 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 mild green chilies * 1/2 cup diced tomatoes * (4) 6 oz. raw boneless skinless chicken breasts, butterflied * 1 cup reduced-fat shredded Mexican cheese blend, divided * 3 cups grated cauliflower * (1) 4 1/2 oz. avocado, cubed * 1/4 cup chopped cilantro, optional
Directions: 1. Preheat oven to 375 degrees F. 2. In a small bowl, combine the cumin, oregano, garlic powder, and chili powder. Rub on both sides of each chicken piece. 3. In a lightly greased baking dish, pour a thin layer of enchilada sauce on the bottom of the dish. 4. 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. 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 with 1 tablespoon water in the microwave 6 to 8 minutes or until tender. 7. Place each chicken roll-up on a bed of cauliflower rice, and top with avocado and fresh cilantro.
Makes 4 servings. Per serving: 1 leaner, 1 healthy fat, 3 green, 1 1/2 condiments.