Fiesta Chicken Rolls
4 Chicken Boneless/Skinless Breast Fillets
1 can green chilies
2 T. black olives, chopped
1/2 C. Monterey Jack Cheese, shredded
1 large egg, beaten
1 C. tortilla chips, crushed
1/4 C. Wesson Vegetable Oil, not olive oil
1/2 C. enchilada sauce, canned
16 oz. Hunt’s Tomatoes, chopped
1/2 C. Cheddar Cheese, shredded
Pound chicken flat between two pieces of plastic wrap. Crush the tortilla chips up fine and chop enough black olives for 4-6 teaspoons. On each chicken breast spoon on chili , 1-2 tsp or the chopped olives and 2 tablespoons jack cheese. Roll the breasts tightly and fasten with wooden picks.
I have never had any luck with wooden picks so I use string and tie them up in bundles. Dip each roll into beaten egg , then into the crushed chips. Brown the rolls lightly in a little oil and transfer them to a shallow baking dish. Chop the tomatoes ( juice and all ) and mix with the enchilada sauce. Pour that over the rolls. Bake in a 350 degree oven for 35 minutes, sprinkle with cheddar cheese and bake 7 minutes longer.
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