Cheese and Chile Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves, pounded thin
• 3 ounces cream cheese
• 34 cup cheddar cheese or 34 cup monterey jack cheese, shredded
• 4 ounces green chilies
• 12 teaspoon chili powder
• salt and pepper
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 cup hot enchilada sauce

1. Combine cream cheese, shredded cheese, chilies, 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 slow cooker/Crock Pot, 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 breast halves, cream cheese, cheddar cheese, green chilies, chili powder, salt, cream of mushroom soup, enchilada sauce

Taken from www.food.com/recipe/cheese-and-chile-stuffed-chicken-breasts-393942 (may not work)