Mexican chicken rolls

Yield: 4 servings

Measure Ingredient
2 \N Chicken breasts
1 can Green chiles
2 tablespoons Black olives -- chopped
½ cup Monterey jack cheese --
\N \N Shredded
1 large Egg -- beaten
1 cup Tortilla chips -- crushed
¼ cup Vegetable oil -- not olive
\N \N 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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