GREEN CHILE-STUFFED CHICKEN BREASTS
With the cheese mixture in the center, these chicken breasts come out
tender and
moist.
* 4 boneless, skinned chicken breast halves, pounded thin
* 3 ounces cream cheese
* 3/4 cups shredded Cheddar or Monterey Jack cheese
* 4 ounces green chiles
* 1/2 teaspoon chili powder
* salt and pepper to taste
* 1 can cream of mushroom soup
* 1/2 cup 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 slow cooker/Crock Pot, 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
With the cheese mixture in the center, these chicken breasts come out
tender and
moist.
* 4 boneless, skinned chicken breast halves, pounded thin
* 3 ounces cream cheese
* 3/4 cups shredded Cheddar or Monterey Jack cheese
* 4 ounces green chiles
* 1/2 teaspoon chili powder
* salt and pepper to taste
* 1 can cream of mushroom soup
* 1/2 cup 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 slow cooker/Crock Pot, 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
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