Crock Pot Green Chile Stuffed Chicken Breast

• 4 chicken breast halves, slice into filets and pounded thin
• 3 ounces cream cheese
• 3/4 cup monterey jack cheese
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces whole green chilies
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup red enchilada sauce

1. Combine Cream Cheese and Jack, add seasoning. Take a green chilie and slice lengthwise - stuff with cheese mixture. Placed stuffed chili on chicken filet and roll. Secure with toothpick if needed.
2. Alternatively:
3. Sometimes when I am in a hurry, I use diced green chiles and just throw everything into the pot! Still tastes great!
4. Place chicken in crock pot, cover with soup and sauce.
5. Cook on low for 4 hours.
6. Serve with rice if desired.

chicken, cream cheese, monterey jack cheese, chili powder, salt, pepper, green chilies, cream of mushroom soup, red enchilada sauce

Taken from www.food.com/recipe/crock-pot-green-chile-stuffed-chicken-breast-275042 (may not work)