Chicken Breasts Ole'
Submitted by whiteflower
Chicken breasts stuffed with green chiles, cheddar, and Monterey Jack, rolled in crushed tortilla chips and baked until crunchy. Serve with sour cream and taco sauce for a Tex-Mex feast.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThese crunchy, cheese-stuffed chicken rolls are basically the love child of a chicken enchilada and a crispy taquito, and they’re every bit as good as that sounds.
Pounded chicken breasts get loaded with a filling of green chiles, cheddar, Monterey Jack, and onion, then rolled tight and coated in chili-cumin butter before getting a crunchy jacket of crushed tortilla chips.
Forty-five minutes in the oven and you’ve got golden, crispy rolls with melty cheese oozing from the center.
Drop some sour cream and taco sauce on top and serve alongside Mexican rice for a full-on fiesta.
Pro Tips
- Pound the chicken thin and even so it rolls without cracking. A quarter inch is the sweet spot.
- Place them seam-side down in the dish so they hold together during baking. The toothpicks are backup, not the main plan.
- Crush the tortilla chips fine but not to dust. You want a coating with some texture, not a powder.
Ingredients
Directions
Remove skin from chicken.
Between sheets of waxed paper, pound each until ¼ inch thick.
Drain chilies and combine with the cheeses and onion.
Divide into 6 equal portions.
Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden toothpicks.
Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole.
Bake at 375℉ (190℃) for 45 minutes.
Serve with sour cream and taco sauce.
Goes great with mexican rice.
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