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Submitted by: Angela Murphy from Tempe, AZ
Originally shared on the web 02/15/2011

6 boneless, skinless chicken breasts
1/4 lb. Monterey Jack cheese, cut into 6 strips
7-oz. jar diced chiles, divided
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1 T. chili powder
1/2 t. salt
1/4 t. pepper
1/4 t. ground cumin
1/4 c. plus 2 T. butter, melted
2 c. enchilada sauce
Garnish: shredded Mexican-blend cheese, sour cream, diced tomatoes, green onions

Flatten chicken breasts to 1/4-inch thin between pieces of wax paper. Top each piece of chicken with one strip of cheese and 2 tablespoons chiles; roll up. Combine bread crumbs, Parmesan cheese and seasonings in a bowl; place melted butter in a separate bowl. Dip chicken rolls in butter and coat in crumb mixture. Arrange chicken rolls in a lightly greased 13"x9" baking pan, seam-side down; drizzle with any remaining butter. Cover and chill overnight. The next day, uncover and bake at 400 degrees for 30 minutes, until heated through. Shortly before serving time, warm enchilada sauce in a saucepan or in the microwave; ladle sauce evenly over chicken. Garnish as desired. Serves 6