Green Chile Stuffed Chicken Breasts Recipe
Submitted by: Sharon saltywood8
4 boneless skinless chicken breasts -- pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or monterey jack cheese
1 can (4 oz size) chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
Place a generous dollop on each flattened chicken breast, then roll up.
Place chicken in crockpot, seam side down.
Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
Cover and cook on low for 6-7 hours.