Crockpot Green Chile-Stuffed Chicken Breasts 4 boneless/skinless 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 Coat crockpot with non-stick spray. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened piece of chicken breast, then roll up. Hold together with toothpick if necessary. 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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