Cheese and Chile Stuffed Chicken Breasts Recipe

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Cheese and Chile Stuffed Chicken Breasts
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 153 Kcal (641 kJ)
Calories from fat 75.76 Kcal
% Daily Value*
Total Fat 8.42g 13%
Cholesterol 65.17mg 22%
Sodium 353.14mg 15%
Potassium 287.98mg 6%
Total Carbs 1.82g 1%
Sugars 0.96g 4%
Dietary Fiber 0.35g 1%
Protein 18.25g 37%
Vitamin C 23.6mg 39%
Iron 0.2mg 1%
Calcium 65.3mg 7%
Amount Per 100 g
Calories 133.51 Kcal (559 kJ)
Calories from fat 66.1 Kcal
% Daily Value*
Total Fat 7.34g 13%
Cholesterol 56.87mg 22%
Sodium 308.15mg 15%
Potassium 251.29mg 6%
Total Carbs 1.59g 1%
Sugars 0.84g 4%
Dietary Fiber 0.31g 1%
Protein 15.92g 37%
Vitamin C 20.6mg 39%
Iron 0.2mg 1%
Calcium 57mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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