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Crock Pot Green Chile-Stuffed Chicken Breasts
4 boneless, skinned chicken breast halves, pounded thin
3 oz. cream cheese
3/4 C. shredded Cheddar or Monterey Jack cheese
4 oz. green chiles
1/2 t. chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 C. 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 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.
Serves 4.
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