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.