Sunday, January 25, 2009

Green Chile Stuffed Chicken Breast in Crockpot

GREEN CHILE-STUFFED CHICKEN BREASTS CROCKPOT
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 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. Serves 4.

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