Green Chile-Stuffed Chicken Breasts Recipe

Green Chile-Stuffed Chicken Breasts Recipe

4 pcs. skinned & boned halves of a chicken breasts, pound them out thinly
3 ozs. cream cheese
3/4 c. of cheese (Monterey Jack/Cheddar), shredded
4 ozs. chiles (green)
1/2 tsp. of powdered chili
Pepper & salt for seasoning
A can of soup (cream of mushroom)
1/2 c. of enchilada sauce (hot)

Mix together well shredded cheeses, salt, pepper, powdered chili, chiles and cream cheese. Put atop each pounded chicken pc. a big scoop of the cheesy mixture and roll chicken breasts up into rolls.

Put the rolls inside your crockpot with the seam sides facing down then top the rolls generously with remainder of the cheese mix, sauce (enchilada) and soup. Cook, covered, at low settings for about 6-7 hrs. Recipe makes four servings.