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Categories:
chicken breasts green chilies olives shredded Monterey Jack cheese egg tortilla chips vegetable oil enchilada sauce mix water tomatoes Cheddar cheese
Viewed: 63 - Published at: 9 years agoIngredients
- 2 whole boneless, skinless chicken breasts
- 1 small can green chilies
- 4 Tbsp. chopped olives
- 1/2 c. shredded Monterey Jack cheese
- 1 egg, beaten
- 1 c. crushed tortilla chips
- 1/4 c. vegetable oil
- 1 pkg. enchilada sauce mix
- 1/2 c. water
- 1 can Mexican style tomatoes
- 1/2 c. shredded Cheddar cheese
Method
- Pound split chicken breasts until thin.
- Mix green chilies, olives and Monterey Jack cheese.
- Divide equally on breasts.
- Roll up tightly and secure with toothpicks.
- Dip each roll in egg, then in chips to coat.
- Brown lightly in hot oil.
- Place in casserole dish.
- Mix enchilada sauce, water and tomatoes and pour over chicken rolls.
- Bake, covered, at 350° for 40 minutes.
- Sprinkle Cheddar cheese on top and bake, uncovered, 5 minutes more.
