Ultimate Mexican Stuffed Chicken

"I wanted to take the traditional enchilada and twist it up into something different but more delicious, I think you will like it"
 
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photo by jessymroberts photo by jessymroberts
photo by jessymroberts
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
  • Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
  • Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
  • Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.

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Reviews

  1. The recipe sounds great. However, the cooking time was omitted and what do you do with the remaining taco seasoning?
     
  2. This is spectacular chicken! I used SweetsLady's recipe #222519 #222519 for the sauce, omitted the butter, and followed the rest of the instructions as directed. Very good. I cooked mine for 1 hour, 15 minutes (I couldn't find a cook time in the instructions section). Made for Healthy Choices Tag Game, 2/18/09 - NELady.
     
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RECIPE SUBMITTED BY

Well, my real name is Sarah, I love love love cooking, it is a great preoccupation for me as well as a great challenge, I dislike cooking anything twice, I always want to change things up a bit or alot when it comes to cooking. I am 20 years old and living in northern Minnesota where hunting,and fishing are very popular gave me more of that push to be creative in cooking and baking :D
 
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