skin, bone and pound chicken breasts to flatten.
tortilla chips finely. Chop enough black olives to yield 4 to 6
On each chicken breast place 1 chile, 1 teaspoon
or more of chopped olives and 2 tablespoons jack cheese. Roll breasts
tightly and fasten with wooden picks. Dip each roll into the beaten
egg, then into crushed chips.
Heat oil in a heavy skillet;
brown rolls lightly. Place rolls in a shallow baking dish.
Chop the tomatoes but do not drain. Mix with the enchilada sauce
and pour over chicken rolls. Bake in preheated 350 degree F oven
for 35 to 40 minutes.
Sprinkle with Cheddar cheese and bake
5 to 7 minutes longer until cheese is bubbling.