Gluten Free Chicken Chile Rolls

 

 

Gluten Free Chicken Chile Rolls
 
Prep time
Cook time
Total time
 
Gluten Free Chicken Chile Rolls
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 skinless chicken breast
  • ¼ pound Monterey Jack Cheese, cut into strips
  • ½ cup grated parmesan cheese
  • 1 can 7 oz. La Victoria Diced Green Chiles - gluten free
  • 1 cup La Victoria Enchilada Sauce - gluten free
  • ½ cup Ian's friendly foods for life - gluten free breadcrumbs
  • 1 tablespoon McCormick Chili Powder - gluten free
  • ¼ teaspoon McCormick Ground Cumin - gluten free
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 6 tablespoons butter, melted
  • Shredded Mexican cheese blend
  • 1 medium tomato, diced
  • green onions, sliced
Instructions
  1. Flatten chicken breast to ¼ inch thickness between pieces of wax paper. Top each chicken with 1 strip of Monterey Jack Cheese and 2 tablespoons chiles; roll up.
  2. Combine breadcrumbs, parmesan cheese and seasonings on a plate. Pour the melted butter on a separate plate. Carefully dip chicken roll in butter and coat with breadcrumbs.
  3. Arrange chicken rolls in a lightly greased 13"x9" baking pan, seam-side down; drizzle with remaining butter. Bake for 30 minutes at 400 degrees F.
  4. Before serving, heat the enchilada sauce in a small saucepan. Ladle sauce evenly over chicken. Garnish with cheese, tomatoes and green onions.

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