Recipes from Mexico :: Mexican Main Dishes Poultry
Yield: 4 servings
2 chicken breasts
1 can green chiles
2 Tbsp. black olives, chopped
1/2 c. Monterey jack cheese, shredded
1 large egg, beaten
1 c. crushed tortilla chips
1/4 c. canola (or other vegetable) oil
1/2 c. canned enchilada sauce
1 (16 ounce) can tomatoes
1/2 c. Cheddar cheese
Split, skin, bone and pound chicken breasts to flatten.
Crush the tortilla chips finely. Chop enough black olives to yield 4 to 6 tsp..
On each chicken breast place 1 chile, 1 tsp. or more of chopped olives and 2 Tbsp. jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips.
Heat oil in a heavy skillet; brown rolls lightly. Place rolls in a shallow baking dish.
Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350 degree F oven for 35 to 40 mins.
Sprinkle and distribute with Cheddar cheese and bake 5 to 7 mins. longer until cheese is bubbling.
