4 boneless, skinless, chicken breast halves, pounded thin
3 oz cream cheese
3/4 cup shredded cheddar or Monterey Jack cheese
4 oz green chilies (diced)
1/2 tsp. chili powder
salt & pepper to taste
1 can cream of mushroom soup
1/2 cup hot (or medium) red enchilada sauce
Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then rollup. Place chicken rolls in the slow cooker, seam-side down. Top chicken breast rolls w/ remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours (may take less time).
Serve w/rice or pasta.
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