Southwestern Chicken Roulade

Southwestern Chicken Roulade

Cheryl Bricks 1

"I have been making this for the past 5 years for company, parties, and just for my husband and I. It never fails to amaze everyone's taste buds! The chorizo is sweet yet mildly spicy, and the cheese complements the mixture of chicken and Mexican sausage. Sometimes, I use a creamy tasting Mexican cheese instead of Monterey Jack. I serve this with rice and warmed flour tortillas. Add a black bean and corn salad and you have a fabulous meal!"

Ingredients 1 h {{adjustedServings}} servings 960 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 960 kcal
  • 48%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 74.7 g
  • 149%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 2471 mg
  • 99%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan.
  2. In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely.
  3. In a medium bowl, stir together chorizo and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up.
  4. Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray.
  5. Bake in a preheated oven until browned, about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.
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Reviews 12

  1. 17 Ratings

ka me ka thee

Marvelous! I made this recipe without changing anything(except that I didn't measure the cheese, I grated an 8 oz. block). The Masa really adds to the flavor and texture. The filling was more than I needed to stuff four chicken breasts, so I quickly thawed and pounded two more and had six. I will enjoy playing with this one. It would be good with pepper-jack cheese, and I can see how different brands of sausage or salsa could really add variety. I served this with Mexican Rice II from this site. Mmmmm!


Great recipe although I will admit I made changes. I didn't have chorizo and I was looking to use up some chicken breasts and found this recipe. I used two links of cilantro chicken sausage from Whole Foods, 1/2 cup Italian cheese blend, and 1/2 cup goat cheese. I pounded the chicken breasts down and spread the sausage mixture over top. Rolled them up and let them sit in the fridge until I was ready. Then I rolled them in the masa harina (you don't really need 1 1/2 cups -- 1 cup or less will do) and put them on the lightly oiled cookie sheet and sprayed with Pam. Baked for 20 minutes at 375 degrees and raised temperature to 400 for last 15 minutes and then broiled for a few minutes before serving to get it slightly brown. My son loves chicken although my husband is less inclined to eat chicken and they both loved this. The masa harina forms a crust on the outside that keeps everything moist inside. The sausage and cheese cooked evenly as did the chicken while staying moist. They loved it! I didn't serve it with salsa -- just plain although I think a balsamic reduction would be fantastic with this. Thanks!


This was great! A nice change! Although I forgot to add the salsa to mine, it still tasted great, but would've been better with! I live a sheltered life, but this was the first time I had tried chorizo....LOVE it! This is an easy recipe to play around with. You could make it mild or hot, or change the cheese up a little, pour a cheese sauce over, whatever! I didn't make any changes to the recipe and it was great! (Just don't forget the salsa!!)