Cheese and Chile Stuffed Chicken Breasts

Cheese and Sausage
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    7 hrs 15 mins
Ratings

Chicken breasts are rolled around a cheese mixture and slow cooked to perfection with a simple sauce that comes out tender and moist.

What You'll Need

  • 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

How to Make It

  1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
  2. Place a generous dollop 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, soup, and enchilada sauce.
  5. Cover and cook on LOW for 6 to 7 hours.