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| MEXICAN CHICKEN ROLLS | |
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4 chicken breast (skinned & boneless) 8 oz. whole green chilies (canned) 8 tsp. ripe olives, chopped or sliced 1 c. grated Jack cheese 2 eggs, slightly beaten 2 c. tortilla chips 1/2 c. vegetable oil 16 oz. canned enchilada sauce 1 c. grated Cheddar cheese 1. Pound chicken breasts to flatten. On each breast, put 1 green chili pepper, 1 teaspoon olives and 2 tablespoons Jack cheese. Roll up the breast and secure with toothpicks. 2. Dip each roll into the egg, then into chips to coat. 3. Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow casserole dish. 4. Pour enchilada sauce over chicken rolls. Bake, covered, at 350 degrees for 35-45 minutes. Sprinkle top with Cheddar cheese and bake, uncovered, an additional 5 minute or until cheese is bubbly. | |
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recipe reviews #163394
Sean John (India) says:
That looks to be a yummy dish, Mexican rolls with chicken inside. Earlier I used to cook chicken fewer rolls, but now I can try to make Mexican rolls having chicken stuffed inside it. I think Mexican rolls would be best suited with a homemade spicy salsa than some pre-packed sauce.
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