Shelly's Recipe

GREEN CHILE-STUFFED CHICKEN BREASTS (Crock Pot)

Category: Chicken

4 boneless skinned chicken breast halves, pounded thin
3 oz cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 oz green chilies
1/2 tsp chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chilies, 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.