Ingredients:

  • 2 cups Shredded Monterey Jack or Cheddar-Jack Blend
  • 4 Tbsp Cream Cheese, softened (for wrappers)
  • 2 cups, packed Cooked Chicken Breast or Thighs, shredded
  • 4 oz Cream Cheese, softened (for filling)
  • 2 Tbsp Sour Cream or Greek Yogurt (full fat)
  • 1 Tbsp Chili Powder
  • 1 tsp Cumin, ground
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper, To taste
  • 15 oz can Red Enchilada Sauce (low-carb/sugar-free)
  • 1 cup Shredded Mozzarella Cheese
  • Fresh Cilantro and Sliced Jalapeños (Optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the 9x13 inch baking dish.
  2. Mix the Filling: In a large bowl, combine the shredded chicken, 4 oz (115g) cream cheese, sour cream, chili powder, cumin, oregano, garlic powder, salt, and pepper. Mix thoroughly until evenly combined and scoopable. Set aside.
  3. Prepare Cheese Rounds: Line two baking sheets with parchment paper. Scoop out approximately 1/4 cup (55g) of the shredded Monterey Jack blend per roll up (10 rounds total). Spread each scoop into a very thin, 5-inch (12 cm) circular layer on the parchment paper.
  4. Bake Cheese Rounds: Bake the cheese rounds for 5-7 minutes, or until the cheese is fully melted, slightly bubbly, and edges are beginning to turn golden brown.
  5. Softening for Rolling: Immediately upon removing the hot cheese rounds from the oven, allow them to cool just for 60 seconds—until they are pliable but still warm. If they cool too much, pop them back in for 30 seconds.
  6. Assemble the Rolls: Spread the remaining 4 Tbsp (55g) of softened cream cheese thinly over the inner surface of each warm cheese round. This acts as a binder.
  7. Fill and Roll: Place a generous spoonful (about 2-3 tablespoons) of the chicken filling down the centre of the cheese round. Tightly roll the cheese around the filling, seam-side down.
  8. Sauce the Dish: Pour about half of the low-carb enchilada sauce into the base of the prepared 9x13 inch baking dish. Spread it evenly.
  9. Place and Top: Arrange the finished roll ups tightly in the baking dish, seam-side down. Pour the remaining enchilada sauce evenly over the tops of the rolls.
  10. Cheese Finish: Sprinkle the 1 cup (115g) of shredded mozzarella evenly over the sauce.
  11. Final Bake: Bake for 18-20 minutes, or until the sauce is bubbling hot and the cheese topping is melted and golden brown.
  12. Rest and Serve: Remove from the oven. Let rest for 5 minutes before garnishing with fresh cilantro and serving.