On Line Cookbook
Green Chile-Stuffed Chicken Breasts
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Tender and moist chicken with cheese mix in the center.

Source:
about.com

Serves/Makes:4

Ingredients
  • 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
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 crockpot, 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.
Comments
Recipe by Southernfood.about.com.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.