Mexican chicken rolls
4 servings
Ingredients
| Quantity | 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 |
Directions
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