Stuffed Chicken Casserole
- 6 skinless boneless chicken breast halves
- 7 oz. diced chilies
- 4 oz. Monterey Jack cheese, cut into strips
- 1/2 C. bread crumbs
- 1/2 C. Parmesan cheese
- 1 Tbs. chili powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. pepper
- 6 Tbs. butter, melted
- 2 C. canned enchilada sauce (or make it from a packet)
Pound chicken to 1/4" thin. Place 2 Tbs. chilies and 1 strip cheese in center. Roll the chicken up as you would a tortilla for burritos. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs.
Place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill overnight. The next day bake at 400 degrees for 30 minutes. Meanwhile heat the sauce on the stove and serve over each piece of chicken. You can also top with extra cheese, tomatoes, green onions or sour cream.