Mexican Chicken Rolls

• 2 whole boneless, skinless chicken breasts
• 1 small can green chilies
• 4 Tbsp. chopped olives
• 1/2 c. shredded Monterey Jack cheese
• 1 egg, beaten
• 1 c. crushed tortilla chips
• 1/4 c. vegetable oil
• 1 pkg. enchilada sauce mix
• 1/2 c. water
• 1 can Mexican style tomatoes
• 1/2 c. shredded Cheddar cheese

1. Pound split chicken breasts until thin.
2. Mix green chilies, olives and Monterey Jack cheese.
3. Divide equally on breasts.
4. Roll up tightly and secure with toothpicks.
5. Dip each roll in egg, then in chips to coat.
6. Brown lightly in hot oil.
7. Place in casserole dish.
8. Mix enchilada sauce, water and tomatoes and pour over chicken rolls.
9. Bake, covered, at 350u0b0 for 40 minutes.
10. Sprinkle Cheddar cheese on top and bake, uncovered, 5 minutes more.

chicken breasts, green chilies, olives, shredded monterey jack cheese, egg, tortilla chips, vegetable oil, enchilada sauce mix, water, tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665751 (may not work)