Cheese And Chile Stuffed Chicken Breasts

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• 4 boneless skinless chicken breast halves, pounded thin
• 3 ounces cream cheese
• 3/4 cup cheddar cheese or 3/4 cup monterey jack cheese, shredded
• 4 ounces green chilies
• 1/2 teaspoon chili powder
• salt and pepper
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup hot enchilada sauce

Recipe

• 1 combine cream cheese, shredded cheese, chilies, 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 slow cooker/crock pot, 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.