Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Whole chicken breasts,
-boneless split
4 oz Green chilies, diced
-(canned)
3/4 c Cheddar cheese, shredded
3/4 c Monterey Jack cheese,
-shredded
3 tb Onion, finely chopped
1/3 c Butter, melted
1/4 ts Chili powder
1/4 ts Cumin, ground
1 c Tortilla chips, crushed
Wooden toothpicks

Remove skin from chicken. Between sheets of waxed paper, pound each
until 1/4" thick. Drain chilies and combine with the cheeses and
onion. Divide into 6 equal portions. Sprinkle one portion down center
of each breast. Roll chicken around filling, folding in ends and
securing with wooden toothpicks. Combine the butter, chili powder
and cumin. Coat rolls with butter mixture and roll in chips.

Arrange chicken, seam side down, in a shallow greased casserole. Bake
at 375 degrees for 45 minutes. Serve with sour cream and taco sauce.
Goes great with mexican rice.

**As I recall, this came from an old Sunset Magazine and it is really
good!

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