Instructions: 1. Chicken breasts: split, and pound to flatten.

2. Crush the tortilla chips finely.

3. On each chicken breast place 1 chili, and 2 tablespoons mozzarella cheese, roll breast tightly and fasten with wooden picks.

4. Dip each roll into the beaten egg, then into crushed chips.

5. Place rolls in a shallow baking dish sprayed with pam

6. Bake in preheated 350-degree oven for 20 minutes.

7. Chop the tomatoes but do not drain. Mix with the enchilada

8. Bake in preheated 350-degree oven for 15-20 minutes. Sprinkle with cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.

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