What You Need

4 boneless, skinless chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cup 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

How to Make It

Combine the cream cheese, shredded cheese, green chiles, chili powder salt and pepper in a bowl.
Place a generous dollop on each flattened chicken breast, then roll up.
Place chicken rolls in a 5 to 6 qt. crock pot with the seam down.
Top chicken breast rolls with the remaining cheese mixture, soup, and enchilada sauce.
Cover and cook on low for 6 to 7 hours.

Servings: 4

Tips:

With the cheese mixture in the center, these chicken breasts come out very moist and tender.