Difference between revisions of "Crockpot Green Chile-stuffed Chicken Breasts"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 13: | Line 13: | ||
* ½ cup hot [[enchilada sauce]] | * ½ cup hot [[enchilada sauce]] | ||
| − | == | + | == Procedures == |
# Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. | # 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 a generous dollop on each flattened chicken breast, then roll up. | ||
Latest revision as of 11:11, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Serves 4
Ingredients
- 4 boneless, skinned chicken breast halves, pounded thin
- 3 oz cream cheese
- ¾ cup shredded cheddar or Monterey jack cheese
- 4 oz green chiles
- ½ tsp chili powder
- salt and pepper to taste
- 1 can cream of mushroom soup
- ½ cup hot enchilada sauce
Procedures
- 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.
