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Green Chile-Stuffed Chicken Breasts
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Tender and moist chicken with cheese mix in the center.



  • 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
  • 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.
Recipe by Southernfood.about.com.

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