Tequila Lime Green Chile Chicken Roll Ups

Cinco De Mayo is just around the corner! Whether you are Mexican or not it is a fun day filled with food, margarita’s and pinatas. Tonight I am bringing you another installment to the Plaid and Paisley Original Recipe page. I know that Roll Ups are all the rage in Dinner Time right now. I wanted to bring you one that is not the traditional Italian flavors but a great twist on traditional Mexican flavors. I don’t really need any excuse to use tequila for anything but, hey May 5th is Mexico’s Independence Day and it’s a great Party to be had. You will love the tang of the lime and tequila and the slight heat of the green chiles. I used my frozen Hatch Chiles for this, but you can also just replace them with a 4 oz can of chopped green chiles. If you are a long time reader of the blog then you will know of my obsession with Hatch Chiles. If you are new feel free to jump over here and here to read about these amazing green goodies!

See more recipes @ pandpkitchen.com

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 flavor. {I suppose if you are really concerned you could always leave it out, but you would really lose one of the key flavor components.} As long as you have that Tequila bottle out anyway go ahead and mix up a Margarita or, three! You already have the limes ready to go. I don’t think I would advise doing shots until you take your dish out of the oven though.

This is another dish that you will save your sanity if you only parboil your noodles first. You will need them to be soft and pliable but not cooked to the point they break when being handled. Boil for 7 min only and then rinse with cold water. You won’t need to use toothpicks or anything to keep them rolled up if you follow this step. The sauce that you make is where all the flavor is at! We are talking serious creamy delight! Kick up the heat and add more chile’s, tone it down by holding back. The one thing you don’t want to do, is to Not Make This. Seriously you have to make this! It is THAT GOOD!

This is perfect for leftover Chicken. Just shred the chicken and warm in a saute pan with 3 tbs taco seasoning or start from scratch and follow my recipe!


  • 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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