Ingredients

2 chicken breasts
1 can green chilies
2 Tbsp. black olives, chopped
1/2 C. Monterey jack cheese, shredded
1 large egg, beaten
1 C. tortilla chips, crushed
1/4 C. vegetable oil (not olive oil)
1/2 C. enchilada sauce, canned
16 oz. tomatoes, canned
1/2 C. cheddar cheese

Cooking Instructions

Split, skin, bone chicken breasts and pound to flatten. Crush the tortilla chips finely. Chop enough black olives for 4-6 tsp.. On each chicken breast place 1 chili, 1 tsp. or more of chopped olives, and 2 Tbls. jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish. hop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in a preheated 350 oven for 35-40 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)