Crock Pot Green Chile-Stuffed Chicken Breasts

Crock Pot Green Chile-Stuffed Chicken Breasts

4 boneless, skinned chicken breast halves, pounded thin

3 oz. cream cheese

3/4 C. shredded Cheddar or Monterey Jack cheese

4 oz. green chiles

1/2 t. chili powder

salt and pepper to taste

1 can cream of mushroom soup

1/2 C. hot enchilada sauce

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.

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