Green Chile-Stuffed Chicken Breasts

• 4 boneless, skinned chicken breast halves, pounded thin
• 3 oz (84 grm). cream cheese
• 3/4 cup (175 ml) shredded Cheddar or Monterey Jack cheese
• 4 oz (112 grm). green chiles
• 1/2 tsp (2 ml) chili powder
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup (125 ml) hot enchilada sauce

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 crockpot, 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.

chicken, cream cheese, cheese, green chiles, chili powder, salt, cream of mushroom soup, enchilada sauce

Taken from online-cookbook.com/goto/cook/rpage/000B76 (may not work)