mexican chicken rolls
- Categories
- Tex/mexican
- Poultry
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Chicken breasts |
| 1 can | Green chiles |
| 2 tablespoons | Black olives -- chopped |
| ½ cup | Monterey jack cheese -- |
| Shredded | |
| 1 large | Egg -- beaten |
| 1 cup | Tortilla chips -- crushed |
| ¼ cup | Vegetable oil -- not olive |
| Oil | |
| ½ cup | Enchilada sauce -- canned |
| 16 ounces | Tomatoes -- canned |
| ½ cup | Cheddar cheese |
1. Chicken breasts: split, skin, bone and pound to flatten. 2. Crush the tortilla chips finely. 3. Chop enough black olives for 4-6 teaspoons. 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. 5. Dip each roll into the beaten egg, then into crushed chips. 6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish. 7.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. 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.
Recipe By : Jo Anne Merrill
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