Green Chili-Stuffed Chicken Breasts
Ingredients
- 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
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Directions
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
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