Ingredients Weight Measure
Chicken breasts, 6 oz. 12 ea.
Green chiles, sliced 6 cans
Black olives, chopped 3/4 cup
Monterey Jack cheese, shredded 3 cups
Flour, for dredging as needed
Eggs, beaten 6 ea.
Tortilla chips, finely crushed 1-1/2 qts.
Vegetable oil 1-1/2 cups
Tomatoes, canned 6 lbs.
Enchilada sauce, canned 3 cups
TABASCO® brand Original Red Sauce 1/3 cup
Cheddar cheese, shredded 3 cups


  1. Place chicken breasts on work surface and pound to flatten.
  2. On each chicken breast place one slice chile, 1 tsp. or more chopped olives and 2 Tbsp. Jack cheese. Roll breasts tightly and fasten with wooden toothpicks.
  3. Dredge chicken roll in flour, dip in beaten egg, and coat with crushed chips.
  4. In heavy skillet, heat vegetable oil and brown chicken rolls lightly. Place rolls in a 2" hotel pan.
  5. Chop the tomatoes but do not drain. Mix with the enchilada sauce and TABASCO® Sauce; pour over chicken rolls.
  6. Bake in preheated 350°F oven for 35-40 minutes. Sprinkle with remaining cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.

Yield: 24 servings

Serving idea: Serve with chilled jicama slices and avocado halves.