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Jalapeno Popper Enchilada Chicken Roll Up

One of my favorite bloggers that I read daily is Gina from Skinnytaste. She cooks real food that is family friendly and healthy. I usually use at least one or two of her recipes weekly when I meal plan. I also like that she uses ingredients that are easy to find in the grocery store at an affordable price. Affordability is very important when you have a big family. 

When I saw the recipe for Enchilada Chicken Roll-Ups I knew I needed to make them ASAP. In looking at the ingredients list I knew I could modify this recipe to also help me with a craving I was having. Confession-I love deep fried jalapeno poppers. There is just something about cheese and spicy that gets me every time. Its a perfect flavor combination! Using that inspiration I decided to modify the original recipe to mix the flavor profiles of both enchiladas and jalapeno poppers in a healthier way. Although this recipe can get a little messy, it is worth the little extra work to have a great tasting dish. 

Serves 4

Jalapeno Popper Enchilada Chicken Roll Ups

This is the Tex-Mex version of Chicken Cordon Bleu. A combination of spice with a bit of cheese makes a perfect dinner combination. No fryer needed!

30Prep Time

45Cook Time

75Total Time

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  • 1 teaspoon cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper, to taste
  • Cooking spray
  • 1 (10-ounce) can mild red enchilada sauce
  • 4 boneless (approx 1/4 pound), skinless chicken breasts, pounded thin
  • 1/2 cup of Light Cream Cheese, softened
  • 2 tbsp Taco Seasoning
  • 8 Jalapeno Slices, Seeds Removed (I used jarred Jalapeno Slices)
  • 1/2 cup reduced fat shredded Mexican cheese blend


  1. Preheat oven to 375 degrees.
  2. In a shallow dish ,combine the cumin, oregano, garlic powder, chili powder, salt and pepper. Coat each side of chicken breast into the seasoning. Set aside.
  3. In another small bowl, combine cream cheese and taco seasoning.
  4. Spray a smalbaking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.
  5. Lay chicken on a work surface. Top each piece, in the center, with about 1 tablespoon of cream cheese mixture and 2 jalapeno slices.
  6. Roll each one up and set them seam side down in the baking dish. Top with remaining enchilada sauce and shredded cheese.
  7. Cover with foil and bake for 30 minutes. Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.
  8. You could top each chicken breast with an additional tablespoon of sour cream or avocado for an additional creamy texture.


!Nutritional InformationServing Size 1 roll up Calories: 301 Total Fat: 12g Saturated Fat: 5g Carbohydrates: 16g Fiber: 3g Sugar: 5g Protein: 28g

What is on your weekly meal plan this week? I will be posting my weekly meal plan later on today. This cold weather has me wanting comfort food in the worst way. 

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