Cheese and Chile Stuffed Chicken Breasts |
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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 12 |
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Not sure where I found this. Ingredients:
4 boneless skinless chicken breast halves, pounded thin |
3 ounces cream cheese |
3/4 cup cheddar cheese or 3/4 cup monterey jack cheese, shredded |
4 ounces green chilies |
1/2 teaspoon chili powder |
salt and pepper |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup hot enchilada sauce |
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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