Ingredients

The following ingredients have 4 Servings
  • 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 cumin powder
  • 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)

Instruction

  • In a large resealable freezer bag, mix together olive oil, lime juice, salt, cumin, garlic and chili powder. Set aside.
  • 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.
  • 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.
  • 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.
  • Once chicken has marinated, preheat oven to 375 degrees.
  • 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. 
  • Pour the Authentic Red Enchilada Sauce on top of the chicken roll ups and bake for 25 to 30 minutes.
  • Remove from oven and top with cotija cheese and cilantro. Enjoy!