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.