Mexican Chicken Rolls


Photo: flickr user theskinimin
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Ingredients

2 chicken breasts
1 can green chiles
2 tablespoons black olives chopped
1/2 cup Monterey jack cheese shredded
1 lrg egg beaten
1 cup tortilla chips crushed
1/4 cup vegetable oil not olive oil
1/2 cup enchilada sauce canned
16 ounces tomatoes canned
1/2 cup cheddar cheese

Preparation

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1. Chicken breasts: split, skin, bone and pound to flatten.
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2. Crush the tortilla chips finely.
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3. Chop enough black olives for 4-6 teaspoons.
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4. On each chicken breast place 1 chili, 1 teaspoon or more of chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks.
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5. Dip each roll into the beaten egg, then into crushed chips.
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6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish.
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7. Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls.
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8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.
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Serving Ideas : Serve with chilled jicama slices and avocado halves.

Tools

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Tags:

South American
Mexican
American
hispanic
poultry

Yield:

4.0 servings

Added:

Wednesday, March 17, 2010 - 2:45am

Creator:

Anonymous

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