Cheese and Chile Stuffed Chicken Breasts

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

March 22, 2023

INGREDIENTS

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

PREPARATION

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
Place a generous dollop of the cheese mixture 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, cream of mushroom soup, and enchilada sauce.
Cover and cook on LOW for 6 to 7 hours.
Serves 4.

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