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stuffed chicken roll mexican style

(1 rating)
Recipe by
Lynn Socko
San Angelo, TX

Just another way to prepare chicken.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For stuffed chicken roll mexican style

  • 4
    boneless skinless chicken breasts
  • 2 pkg
    budding thin chicken slices
  • 1 1/2 c
    asadero, sliced or shredded
  • 1 can
    rotel, drained
  • mrs. dash southwest chipolte, fiesta lime, and table blend seasoning
  • granulated garlic, granulated onion
  • olive oil
  • 1 c
    roasted tomatillo salsa (juliann esquivel's recipe, see link below)or salsa verde

How To Make stuffed chicken roll mexican style

  • 1
    Pound chicken out to thin it and make it larger. Season with spices. NOTE: Using a ziploc bag to put ckn in to pound makes for a much easier clean up.
  • 2
    Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.
  • 3
    Place small amount of cheese and rotel on each pc. of ckn. Fold in sides of thin chicken slices, now roll chicken breast up, secure ends and center with toothpicks.
  • 4
    Fry chicken breasts i a skillet in aboutrr 1/4 c. of olive oil on all sides till good and brown. Add about 1 1/2 c of water or ckn. broth, simmer for 20-30 min. turning once halfway through.
  • 5
    Drizzle roasted tomatillo salsa over ckn.

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