Mexican Stuffed Chicken and Bacon Rolls

Mexican Stuffed Chicken and Bacon Rolls are so yummy you won’t believe they are healthy! This lightened up cream cheese stuffed chicken recipe definitely falls in the comfort food category. Stuffed with green and black olives, pimento, bacon, jalapeño, green onions and a little light cream cheese, they are like a healthy chicken enchilada without the tortilla. Serve them with my homemade Tomatillo Green Salsa or store-bought green salsa and a little Jalapeño Cream.

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Can I use chicken breasts instead of thighs?

Of course! I just like thighs better. Thighs are juicier and taste better in my opinion but chicken breasts work great too! You may need to adjust the baking time so be sure and use a thermometer to make sure they are done.

Can you make them up ahead of time?

Yes! You can make these up and store them in the refrigerator for up to a day. I’m sure you could also freeze them and then bake them when you need them, just adjust time and cover with foil until the last 10 minutes or so. You can definitely freeze them after they are baked. Just wrap them up tight to avoid freezer burn. Bake them frozen until hot.

How to make Mexican Stuffed Chicken Roll Ups in pictures:

Filling for Mexican Stuffed Chicken and Bacon Rolls in a glass bowl with spatula

Combine cream cheese and filling ingredients in a bowl.

Chicken thigh on a piece of parchment

Lay out chicken thigh on parchment and trim visible fat.

Piece of parchment folded over with chicken in between and a meat mallet on a cutting board

Fold over parchment paper and pound chicken with the smooth side of a meat mallet .

Pounded out chicken thigh with filling

Add filling and 1 T. shredded cheese.

Mexican Stuffed Chicken Roll

Roll up thigh, tucking in chicken as you go. You don’t want the filling to leak out.

Bowl with egg and chicken roll, bowl with panko, baking sheet with chicken in background

Dip roll into egg and then into panko.

Pan of Mexican Stuffed Chicken and Bacon Rolls on parchment sheet

Place “breaded” chicken rolls on a baking sheet.

Baked Mexican Stuffed Chicken and Bacon Roll on a piece of parchment

Bake at 350° for about 30 minutes until temperature of chicken is at least 165°.

Mexican Stuffed Bacon and Chicken roll on a black plate with jalapeno and tomatoes

Serve with my Tomatillo Green Salsa (or store-bought salsa) and a little Jalapeño Cream if desired.

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Mexican Stuffed Chicken and Bacon Rolls on a black plate with tortilla chips

Mexican Stuffed Chicken and Bacon Rolls

  • myWW Points:8 points per chicken roll for all plans
  • Author: Amy Lawrence

Description

Mexican Stuffed Chicken and Bacon Rolls are so yummy you won’t believe they are healthy! Stuffed with green and black olives, pimento, bacon, jalapeño, green onions and a little light cream cheese, they are like a chicken enchilada without the tortilla. Serve them with my homemade Tomatillo Green Salsa or store-bought salsa and a little of my Jalapeño Cream.


Scale

Ingredients

  • 6 chicken thighs, boneless, skinless (about 34 oz each), visible fat trimmed or use breasts to save 1 point
  • 1 6 oz pkg of light cream cheese
  • 3 T. pimento, well-drained
  • 6 T. crumbled bacon
  • 3 T. black olives, finely chopped
  • 3 T. green olives, finely chopped
  • 1 jalapeño, deseeded and finely chopped
  • 3 green onions, finely chopped
  • 2 T fresh cilantro, finely chopped
  • 1 t. cumin
  • 1/2 t. kosher salt
  • 6 T. cheddar cheese
  • 1 egg, beaten
  • 1/2 c. panko
  • salt and pepper to taste
  • 1/2 c. Tomatillo Salsa or store bought green salsa verde

Instructions

  1. Preheat oven to 350°
  2. In a medium bowl, combine: cream cheese, pimento, bacon, black and green olives, jalapeño, green onions, cilantro, cumin and salt. Stir well.
  3. Place a piece of parchment paper on a cutting board. Lay the chicken thigh on paper and fold the paper over. Pound the chicken with a meat mallet (smooth side down) until thin. Do this for all 6 thighs/breasts.
  4. Place about 1/4 c. filling on top of chicken. Add 1 T. shredded cheese. Carefully roll up, tucking in the chicken as you go so they filling stays inside. Secure with toothpicks if needed.
  5. In a small bowl, beat the egg. On a plate or shallow dish combine panko, black pepper and salt.
  6. Dip the chicken roll into the egg, then roll into the panko.
  7. Arrange chicken on a baking sheet lined with parchment or greased/oil sprayed 9×13 dish.
  8. Bake for 30 min or until temperature of chicken is at least 165°.
  9. Serve with warm Tomatillo Green Salsa or store-bought green salsa and a little of my Jalapeño Cream.