Cheese and Chile Stuffed Chicken Breasts

Submitted by live_2_dream

"Not sure where I found this."

 

• Ready In: 6hrs
• Ingredients: 8
• Serves: 4

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.