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Gluten Free Chicken Chile Rolls
Prep time
Cook time
Total time
Gluten Free Chicken Chile Rolls
Author: Jeanette Withington
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
- 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.
- 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.
- 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.
- Before serving, heat the enchilada sauce in a small saucepan. Ladle sauce evenly over chicken. Garnish with cheese, tomatoes and green onions.
