Crockpot Green Chile-stuffed Chicken Breasts

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

1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
2. Place a generous dollop on each flattened chicken breast, then roll up.
3. Place chicken rolls in the crockpot, seam-side down.
4. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.
5. Cover and cook on low for 6 to 7 hours.