GREEN CHILI CHICKEN ROLL-UPSadapted from Shay @ Paper Plates & China Jalapeno Popper Chicken Roll-ups

1 1/2 pounds of chicken tenderloins
8 ounces of cream cheese**
1 (4 ounce) can of diced green chilies, well drained
2 teaspoons of Worcestershire sauce
Bacon slices (same amount as tenderloins)
About 2 teaspoons of liquid smoke
Salt and Pepper to taste

  • Preheat oven to 350 degrees.
  • Mix cream cheese, green chilies, liquid smoke and Worcestershire sauce together until well blended.  You can roast your own jalapenos if you’d like.
  • Spread about 1-2 Tablespoons of cream cheese mixture over one side of chicken tenderloin.
  • Roll each piece of cream cheese layered chicken up like a sleeping bag and then roll a bacon strip around it, securing it with a toothpick.
  • Spray a casserole dish with PURE. 
  • Layer any remaining cream cheese mixture in the bottom.
  • Top the chicken roll-ups.
  • Salt and pepper as desired.
  • Bake 25-30 minutes until chicken is cooked through and bacon is crisp.

**I used philly cream cheese savory sauce because I was out of plain and it worked well.