Instructions

• Preheat oven to 375°F.
• In a small bowl, combine 1 teaspoon cumin, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, 1 teaspoon Kosher salt, and freshly ground black pepper to taste.
• Place the chicken pieces (the breasts cut in half lengthwise) on a work surface. Rub the spice mixture evenly onto both sides of each chicken piece.
• Spray a small (about 8x6-inch) baking dish with cooking spray. Pour a thin layer of the enchilada sauce into the bottom of the dish and set the remaining sauce aside.
• Lay one chicken piece cut side up on the work surface. In the center of each piece, place about 2 teaspoons of the mild green chiles (drained) and 1 1/2 tablespoons of the shredded Mexican cheese blend. Repeat for each chicken piece.
• Roll each chicken piece up lengthwise and place seam side down in the prepared baking dish. Arrange the roll-ups so they fit in a single layer.
• Spoon the remaining enchilada sauce evenly over the roll-ups, then sprinkle the remaining cheese and remaining green chiles over the top.
• Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, or until the chicken is cooked through (internal temperature 165°F) and the cheese is melted and lightly browned.
• Remove from the oven. Top each roll-up with a few cubes of the large avocado (about 6 ounces total, cubed) and chopped cilantro. Serve.