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

1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
2. Place a generous dollop of the cheese mixture on each flattened chicken breast, then roll up.
3. Place chicken rolls in the slow cooker/Crock Pot, seam-side down.
4. Top chicken breast rolls with remaining cheese mixture, cream of mushroom soup, and enchilada sauce.
5. Cover and cook on LOW for 6 to 7 hours.
6. Serves 4.