GREEN CHILI-STUFFED CHICKEN BREASTS


With the cheese mixture in the center,
these chicken breasts come out tender and moist.
* 4 boneless, skinned chicken breast halves,
pounded thin
* 3 ounces cream cheese
* 3/4 cups shredded Cheddar
or Monterey Jack cheese
* 4 ounces green chiles
* 1/2 teaspoon chili powder
* salt and pepper to taste
* 1 can cream of mushroom soup
* 1/2 cup 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 slow cooker/Crock Pot,
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.
Serves 4.