Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot)

Quick and easy crockpot recipe!

• Ready In: 6 hrs 15 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, pounded thin
• 3  ounces cream cheese
• 3⁄4 cup  shredded cheddar cheese
• 4  ounces  canned green chilies
• 1⁄2 teaspoon chili powder
•  salt and pepper
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1⁄2 cup  hot  enchilada sauce

Directions

1. Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned 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 to 7 hours.