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Mexican chicken rolls
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| Artist: |
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| Categories: |
Bakery, Chicken, Mexican, North American, Pastry, Poultry, Rolls, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Chicken breasts | | 1
| can | Green chiles | | 2
| tbsp | Black olives -- chopped | | 1/2
| cup | Monterey jack cheese -- | | | Shredded | | 1
| large | Egg -- beaten | | 1
| cup | Tortilla chips -- crushed | | 1/4
| cup | Vegetable oil -- not olive | | | Oil | | 1/2
| cup | Enchilada sauce -- canned | | 16
| oz | Tomatoes -- canned | | 1/2
| cup | Cheddar cheese |
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Procedures:
| 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. | | 5 | Roll breasts tightly and fasten with wooden picks. | | 6 | Dip each roll into the beaten egg, then into crushed chips. | | 7 | Use heavy skillet to heat oil; brown rolls lightly. | | 8 | Place rolls in a shallow baking dish. | | 9 | Chop the tomatoes but do not drain. | | 10 | Mix with the enchilada sauce and pour over chicken rolls. | | 11 | Bake in preheated 350°F oven for 35-40 minutes. | | 12 | Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling. | | 13 | recipe by : jo anne merrill |
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