Stuffed Chicken Roll Mexican Style

Lynn Socko


Just another way to prepare chicken.


★★★★★ 1 vote

30 Min
30 Min
Stove Top


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  • 4
    boneless skinless chicken breasts
  • 2 pkg
    budding thin chicken slices
  • 1 1/2 c
    asadero, sliced or shredded
  • 1 can(s)
    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. Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado)

Printable Recipe Card

About Stuffed Chicken Roll Mexican Style

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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