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Ingredients:
2 chicken breasts
1 can green chiles
2 tbsp black olives -- chopped
1/2 cup monterey jack cheese --
1 shredded
1 large egg -- beaten
1 cup tortilla chips -- crushed
1/4 cup vegetable oil -- not olive
1 oil
1/2 cup enchilada sauce -- canned
16 oz tomatoes -- canned
1/2 cup cheddar cheese
Instructions:
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
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Chicken Rolls Recipe brought to you by Mexican Recipes To-Go
