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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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