(Ingredients:
- 4 boneless, skinned chicken breast halves, pounded thin
- 3 ounces cream cheese
- 3/4 cups 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
Preparation:
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 slow cooker/Crock Pot, 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. Recipe by Southernfood.about.com.Serves 4.
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