FBD

Green Chile-Stuffed Chicken Breasts

Crockpot green chile-stuffed chicken breasts

MexicanChickenIntermediate240 minBy Northstar

Ingredients

Servings
6
  • With the cheese mixture in the center, these chicken breasts come out
  • tender and
  • moist.
  • 4 boneless, skinned chicken breast halves, pounded thin
  • 3 oz cream cheese
  • 0.8 cup shredded Cheddar or Monterey Jack cheese
  • 4 oz green chiles
  • 0.5 tsp chili powder
  • salt and pepper to taste
  • 1 can cream of mushroom soup
  • 0.5 cup hot enchilada sauce
  • and pepper.
  • chicken breast rolls with remaining cheese mixture, soup, and
  • enchilada sauce. Cover and cook on LOW for 6 to 7 hours. Serves 4.

Instructions

  1. 1

    Combine cream cheese, shredded cheese, chiles, chili powder and salt

  2. 2

    Place a generous dollop on each flattened chicken breast, then roll up.

  3. 3

    Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top

Tags

crockpotslow-cooker