Yield: 4 servings
|1 can||Green chiles|
|2 tablespoons||Black olives -- chopped|
|½ cup||Monterey jack cheese --|
|1 large||Egg -- beaten|
|1 cup||Tortilla chips -- crushed|
|¼ cup||Vegetable oil -- not olive|
|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