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Mexican Chicken Roulades with Green Chilies

Course Entree
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Roulades
Author Kelley @ Miss Information

Ingredient List

  • 8 chicken cutlets or 4 chicken breasts pounded to 1/4 inch and cut in half
  • 1 package of Sargento Sliced Pepper Jack Cheese
  • 1 can of whole green chilies split in 1/2 reserve liquid
  • 1/2 Lime
  • 1 packet of reduced salt taco seasoning I used Old El Paso
  • Toothpicks or small bamboo skewer
  • Optional Side Dish
  • 1 cup White Rice cooked per directions
  • 1/4 cup Cilantro
  • 1 Lime


  1. Preheat oven to 350 degrees.
  2. Drain juice from the can of green chilies into the bottom of a 9x13 pan.
  3. Take thin chicken cutlets and lay flat.
  4. Place 1/2 slice of Sargento pepper jack cheese and 1 piece of green chili in the middle.
  5. Roll together and secure with a toothpick or small skewer
  6. Place all of the chicken roulades in your baking pan and sprinkle the packet of taco seasoning over the tops of the roulades.
  7. Bake in the oven for approximately 40 minutes or until you chicken reaches 160 degrees.
  8. Remove from the oven and place the rest of your Sargento pepper jack cheese slices on top.
  9. Return to the oven for 5 minutes or until the cheese is melted.
  10. Optional Side Dish
  11. Cook rice per the recommended directions.
  12. Fluff and squeeze on the juice of one lime.
  13. Add 1/4 cup chopped cilantro and stir.

Recipe Notes

If you make the lime cilantro rice also add a few spoonfuls of the pan drippings to it to add even more flavor.