This is a fancier dish that doesn't look like it cooked in the crockpot all day. Full of flavor and spice!
4 boneless, skinned chicken breast halves, pounded thin 3 oz. cream cheese 3/4 C. shredded Cheddar or Monterey Jack cheese 4 oz. green chilies 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, chilies, 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 6-7 hours. Yield: 4 servings