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Stuffed Chicken Casserole***




Source of Recipe


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List of Ingredients




6 skinless boneless chicken breast halves
7 ounces diced chilies
4 ounces Monterey Jack cheese, cut into strips
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
6 tablespoons butter, melted
2 cups canned enchilada sauce (or make it from a packet)


Recipe



Pound chicken to 1/4" thin. Place 2 tablespoons chilies and one strip cheese in center. Roll the chicken up as you would a tortilla for burritos. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs. Place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill overnight. The next day bake at 400 degrees for 30 minutes. Meanwhile heat the sauce on the stove and serve over each piece of chicken. You can also top with extra cheese, tomatoes, green onions or sour cream.