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Mexican Chicken Rolls




Source of Recipe


David


List of Ingredients




Mexican Chicken Rolls

2 whole chicken breasts
1 can whole green chiles
1/2 cup black olives -- chopped
1/2 cup Monterey jack cheese -- shredded
1 large egg
1 cup tortilla chips -- crushed
1/4 cup oil -- vegetable oil
1/2 cup enchilada sauce -- canned
1 can diced tomatoes -- 16 oz
1/2 cup cheddar cheese



Recipe



Split skin, bone and pound chicken breasts flattened,
crush tortilla chips finely,
chop enough black olive for 4-6 teaspoons

On each chicken breast place 1 chili, 1 t or more of black olives and
2 T jack cheese. Roll tightly and fasten with toothpicks.

Dip each roll into the beaten egg then into crushed chips.

Use heavy skillet to heat oil; brown rolls lightly. Place in shallow
baking dish.

Mix tomato's with enchilada sauce and pour over chicken rolls.

Bake in preheated 350 oven for 35-40 minutes longer until cheese is bubbly.