4 skinned and boned chicken breast halves
4 (1 oz.) slices Monterey Jack cheese with peppers
2 tbsp. water
salsa
1 (5.25 oz.) can whole green chiles, drained
1 large egg
1 c. finely chopped tortillas
lime wedges (garnish)

Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/2-inch thickness, using a meat mallet. Top each chicken breast with 1 green chili and 1 slice of the cheese. Roll up, securing with a toothpick. Whisk together egg and 2 tablespoons water in a shallow bowl. Dip chicken rolls in egg mixture dredged in crushed chips. Place rolls in a lightly greased 13 x 9-inch pan.

Bake at 375°F for 35 minutes. Let stand 5 minutes before slicing. Serve with salsa and garnish.