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Cheese and Chile Stuffed Chicken Breasts

User Rating5.0 out of 5 (5 Reviews)  Write a Review

By , About.com Guide

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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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Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
OUTSTANDING!!!!!!!!!!November 22, 2008By Rod_R
"Hands down a winner! and so easy! I had to substitute cream of mushroom soup for cream of chicken. This was excellent and there were no leftovers. Family is already asking for more!"

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