Mexican Chicken Rolls

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Servings: 4 Difficulty: Intermediate
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Crispy, cheesy chicken rolls stuffed with green chiles and olives, baked in a rich tomato sauce.
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These Mexican Chicken Rolls are a delightful twist on traditional enchiladas, offering a neat, bite-sized presentation perfect for parties or family dinners. Tender chicken breasts are pounded thin, stuffed with a savory mix of Monterey Jack cheese, roasted green chiles, and chopped black olives, then rolled tightly. Coated in crushed tortilla chips for a satisfying crunch, the rolls are fried lightly before being baked in a warm, tangy enchilada sauce mixed with diced tomatoes. The result is a dish that balances creamy, spicy, and savory flavors with every bite. They’re easy to assemble, crowd-pleasing, and make an excellent main course or hearty appetizer.

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Mexican Chicken Rolls

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 125.8

Description

These Mexican Chicken Rolls are a delightful twist on traditional enchiladas, offering a neat, bite-sized presentation perfect for parties or family dinners. Tender chicken breasts are pounded thin, stuffed with a savory mix of Monterey Jack cheese, roasted green chiles, and chopped black olives, then rolled tightly. Coated in crushed tortilla chips for a satisfying crunch, the rolls are fried lightly before being baked in a warm, tangy enchilada sauce mixed with diced tomatoes. The result is a dish that balances creamy, spicy, and savory flavors with every bite. They&# 226;ÂÂre easy to assemble, crowd-pleasing, and make an excellent main course or hearty appetizer.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Split chicken breasts horizontally to create thinner cutlets, remove skin and bones, and pound them lightly to an even thickness.
  3. In a small bowl, combine the chopped green chiles, chopped black olives, and shredded Monterey Jack cheese to create the filling mixture.
  4. Spoon the filling mixture onto one end of each chicken cutlet and roll them up tightly. Secure each roll with a wooden pick or toothpick.
  5. Crush tortilla chips into fine crumbs in a shallow dish. Beat an egg in a separate shallow dish.
  6. Dip each chicken roll into the beaten egg, coating it completely, then roll it in the crushed tortilla chips until evenly coated.
  7. Heat vegetable oil in a heavy skillet over medium heat. Brown the chicken rolls on all sides until golden, about 2-3 minutes per side.
  8. Transfer the browned rolls to a shallow baking dish.
  9. In a bowl, mix the canned enchilada sauce with drained and chopped canned tomatoes. Pour this sauce evenly over the chicken rolls in the baking dish.
  10. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through.
  11. Sprinkle shredded cheddar cheese over the rolls and bake for an additional 5-7 minutes until the cheese is melted and bubbling.
  12. Let cool for a few minutes before serving to allow the rolls to set slightly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 125.8kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 6.3g32%
Cholesterol 26.1mg9%
Sodium 100.4mg5%
Total Carbohydrate 6.3g3%
Dietary Fiber 2.4g10%
Sugars 3.3g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, chicken, rolls, enchilada, green, chiles, black, olives, monterey, jack, cheese, tortilla, chips, baked, appetizer, dinner, party, comfort, food
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