Vicki Adrian, Buhler, Kansas
Originally from one of Vicki’s Gooseberry Patch Cookbooks
Chicken Chile Rolls
6 boneless skinless chicken breasts
1/4 lb. Monterey Jack cheese, cut into 6 strips
7 oz. can diced green chilies
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1 T. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 t. ground cumin
1/4 c. plus 2 T. butter, melted
1 can green Enchilada sauce (mild)
Garnish: shredded Mexican-blend cheese, sour cream, diced tomatoes, green onions, hot cooked rice
Flatten checken breasts to 1/4 inch thin between pieces of wax paper. (I use my rolling pin to pound them). Top each piece of chicken with one strip of cheese and 2 T. chopped green chiles; roll up. Combine bread crumbs, Parmesan cheese and seasonings in a bowl; place melted butter in a separate bowl. Dip chicken rolls in butter and coat in crumb mixture. Arrange chicken rolls in a lightly greased 13 x 9 inch baking dish, seam side down. Drizzle with any remaining butter. Bake at 400° for 30 minutes until heated through. Shortly before serving time, warm enchilada sauce in a saucepan or in the microwave; ladle sauce evenly over chicken. Serve over hot cooked rice. Garnish as desired. Serves 6.
*Note: This can be prepared ahead. Place chicken rolls in baking dish and drizzle with butter. Cover and refrigerate overnight. You may need to bake a little longer if it has been refrigerated. This was DELICIOUS! It has great flavor without being too spicy, and was easy to do!
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