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Green Chile-Stuffed Chicken Breasts




Source of Recipe


RGM


List of Ingredients




4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cup shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
Salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce



Recipe



Combine cream cheese, shredded cheese, chiles, 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 remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours.

Serves 4