Print Recipe

Green Chile-Stuffed Chicken Breasts

Ingredients



Instructions

  1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
  2. Place a generous dollop on each flattened chicken breast, then roll up.
  3. Place chicken rolls in the slow cooker, seam-side down.
  4. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.
  5. Cover and cook on LOW for 6 to 7 hours.

Yield: 4 servings

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