Mexican Chicken Rolls

Directions

1. 1
   Pound split chicken breasts until thin.
2. 2
   Mix green chilies, olives and Monterey Jack cheese.
3. 3
   Divide equally on breasts.
4. 4
   Roll up tightly and secure with toothpicks.
5. 5
   Dip each roll in egg, then in chips to coat.
6. 6
   Brown lightly in hot oil.
7. 7
   Place in casserole dish.
8. 8
   Mix enchilada sauce, water and tomatoes and pour over chicken rolls.
9. 9
   Bake, covered, at 350° for 40 minutes.
10. 10
    Sprinkle Cheddar cheese on top and bake, uncovered, 5 minutes more.