Main Dishes

Tequila Lime Green Chile Chicken Roll Ups


This recipe is a great use of leftover chicken. Just shred any chicken breast or roasted chicken that you may have and warm in a skillet with a little taco seasoning. For this recipe I did start with fresh chicken breast and I include my spice rub in the ingredients, but if you have leftovers that you are looking to use up by all means this is a go to recipe for you. If you are worried about the Tequila and little ones, don’t fret all the alcohol is cooked out and you are only left with the fl

3 boneless skinless chicken breast OR 2 cups shredded leftover chicken
1 tsp each of salt, cumin, and chili powder
1/2 tsp black pepper
1 tbs olive oil
10 lasagna noodles {not the oven ready kind}
1 can of cream of celery
1/4 cup Tequila
zest of one lime and the juice reserved
3 Hatch Chiles Chopped OR 1 4 oz can of chopped green chiles
1 14 oz can green enchilada sauce
cilantro for garnish
preheat oven to 350 in a baking dish Season the chicken breast with the salt, cumin, chili powder and black pepper drizzle the olive oil on top bake for 30 min remove from oven and shred with two forks par boil noodles for 7 min drain and rinse with cold water in a saucepan combine the cream of celery, tequila, zest of the lime, and green chiles bring to a boil reduce heat and simmer 5-7 min in a 9 x13 baking dish spoon 1/3 of the of the green enchilada saucesauce on the bottom of the dish take each noodle and spread 2 tbs of chicken lengthwise roll up and place seam side down on the sauce repeat till all noodles and chicken are used pour the remaining sauce on top then pour the reserved lime juice then pour the tequila lime sauce on top bake at 350 for 30 min serve with cilantro as garnish Enjoy!


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