Mexican Chicken Rolls Recipes
Displaying 1 to 10 of 15 recipes.
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1. Mexican Chicken Breast
2 chicken breast, skinned, boned and pounded about a 1/4 inch thick, 1 tbsp. dry bread crumbs, 1 tbsp. Parmesan cheese, 2 tbsp. mild green chilies, chopped or chopped green peppers and sm. piece of jalapeno, 1/2 tsp. chili powder, 1 beaten egg, 1 oz. jack cheese, cut into 2 slices, 3 x 1 inch
2. Mexican Stuffed Chicken Breasts
4 whole chicken breasts, split and boned, 3 tbsp. butter, softened, 1/4 c. grated Jack cheese, 1/4 c. grated sharp cheese, 1 tbsp. sliced green onions, 2 tbsp. chopped green chilies, 1/4 c. butter, melted, 1 c. Cheddar cheese cracker crumbs, 1 1/2 tbsp. taco seasoning mix
3. Mexican Chicken Rolls
8 chicken breast fillets, 4 oz. Monterey Jack cheese with jalapeno peppers, 1/2 c. bread crumbs, 1/4 c. Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. cumin, 1/4 tsp. pepper, 3/4 c. melted butter, 1 tbsp. chili powder
4. Mexican Chicken Rollups
1 1/2 tsp. cornmeal, 2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls, 2 1/4 c. cubed, cooked chicken or turkey, 4 oz. pkg. (1 c.) J. L. Kraft select shredded sharp natural Cheddar cheese, 1/2 c. sour cream, 1/2 c. sliced ripe pitted olives, 1/4 c. chopped onion, 4 oz. can chopped green chilies, drained, 1 egg white, 1 tbsp. water, 1 tsp. cornmeal, 12 oz. jar green chile salsa
5. Mexican Chicken Rollups
1 can whole green chilies, cut in half & remove seeds, 6 boneless, thin chicken fillets, Garlic salt, 6 (1x4 inch) strips Monterey Jack cheese, thinly sliced, 1/2 c. plain flour, 1 c. dry bread crumbs, 1 beaten egg, 1 tbsp. milk, Vegetable oil, 1 can cream of celery soup, 8 oz. sour cream, 2 tbsp. chopped green chilies OR 1 (4 oz.) can chopped green chilies, 1/2 tsp. garlic salt, 1 c. grated med. Cheddar cheese
6. Mexican Chicken Roll-ups
1 med. onion, chopped, 2 tbsp. butter, 1 1/2 c. chicken tender, 1 (12 oz.) jar picante sauce, 1 (3 oz.) pkg. cream cheese, 1 tsp. chili powder, 2 c. shredded cheddar cheese, 8 flour tortillas
7. Mexican Style Chicken Kiev
8 chicken breast halves, skinned & boned, 1 (7 oz.) can green chilies, 4 oz. Monterey Jack cheese, cut in 8 strips, 1/2 c. fine bread crumbs, 1/4 c. grated Parmesan cheese, 1 tbsp. chili powder, 1/2 tsp. salt, 1/4 tsp. ground cumin, 1/4 tsp. black pepper, Butter, melted, Tomato sauce
8. Mexican Chicken Cups
1 lb. chicken (can also use 4 cans of chicken to save time, although not as good), 1 can enchilada sauce (mild), 1 can refried beans, 1 can diced green chilies (mild), 1 can "Big Country" buttermilk biscuits (10 count), Flour (to roll biscuits out on)
9. Mexican Chicken Roll - Ups
4 (10 inch) flour tortillas, 1 (8 oz.) pkg. cream cheese, room temperature, 1/4 c. picante sauce, 1 (4 oz.) pkg. alfalfa sprouts (optional), 1/4 c. fresh cilantro, 2 c. cooked, chopped chicken, 1 tomato, seeded and diced, 1 avocado, diced
10. Mexican Style Baked Chicken Breasts
2 whole chicken breasts, boned and skinned, 2 eggs, 1/4 c. salsa, 1 c. fine bread crumbs, 1 tsp. cumin, 1 tsp. chili powder, 3/4 tsp. garlic salt, 1/4 tsp. oregano, 4 tbsp. melted butter
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