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  • 6 thin sliced chicken breasts
  • 1 red pepper sliced thin
  • 1/2 onion sliced thin
  • 4 oz. Monterey jack cheese cut into six equal rectangles
  • 1 can red enchilada sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. chile powder
  • 1/2 tsp. garlic powder
  • juice of 1/2 lime
  • guacamole sour cream, salsa to garnish


  1. Preheat oven to 350 degrees.
  2. Pour half the enchilada sauce into the bottom of 11 by 13 pan and spread to evenly coat.
  3. Lay chicken breasts out flat and sprinkle both sides with the salt, pepper, garlic powder, and chili powder.
  4. Place equal amounts of red pepper, onion, and 1 rectangle of cheese into the middle of each breast.
  5. Roll the breast up tightly and place seam side down in the baking pan.
  6. Pour the remaining sauce over the tops of the chicken breasts.
  7. Cover with aluminum foil and bake for 12-15 minutes, or until chicken is cooked through. It may take longer depending on the thickness of your chicken.
  8. Remove from oven and top with your desired toppings.