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Green Chile-Stuffed Chicken Breasts

Ingredients

  • 4 boneless, skinned chicken breast halves, pounded thin
  • 3 ounces cream cheese
  • 3/4 cup shredded Cheddar or Monterey jack cheese
  • 4 ounces green chiles
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 can cream of mushroom soup
  • 1/2 cup hot enchilada sauce

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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