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Green Chili-Stuffed Chicken Breasts

Source of Recipe


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List of Ingredients



• 4 boneless skinned chicken breast halves, pounded thin
  
• 3 oz. cream cheese, softened
  
• 3/4 cups shredded Cheddar or Monterey Jack cheese
  
• 1 can ( 4 oz.) diced green chilies, undrained
  
• 1/2 tsp chili powder
  
• salt and pepper to taste
  
• 1 can cream of mushroom soup, undiluted
  
• 1/2 cup hot enchilada sauce
  






Instructions



1. Coat crockpot with nonstick spray. Combine well, cream cheese, shredded cheese, green chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with any remaining cheese mixture. Combine soup and enchilada sauce and pour over chicken rolls. Cover and cook on low for 6-7 hours.
   
   






Final Comments


Serves 4