Crockpot Green Chile-stuffed Chicken Breasts

CROCKPOT 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 tsp. 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

Contributed by:

 * Catsrecipes Y-Group