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Categories:
chicken breasts cream cheese Cheddar cheese green chilies chili powder salt cream of mushroom soup hot enchilada sauce
Viewed: 36 - Published at: 6 months agoIngredients
- 4 boneless skinless chicken breasts, pounded thin
- 3 ounces cream cheese
- 3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
- 1 (4 ounce) can chopped green chilies
- 1/2 teaspoon chili powder
- salt and pepper
- 1 can cream of mushroom soup
- 1/2 cup hot enchilada sauce
Method
- In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
- Place a generous dollop on each flattened chicken breast, then roll up.
- Place chicken in crockpot, seam side down.
- Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
- Cover and cook on low for 6-7 hours.
