Difference between revisions of "Crockpot Green Chile-stuffed Chicken Breasts"
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* ½ cup hot [[enchilada sauce]] | * ½ cup hot [[enchilada sauce]] | ||
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# Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. | # Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. | ||
# Place a generous dollop on each flattened chicken breast, then roll up. | # Place a generous dollop on each flattened chicken breast, then roll up. | ||
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# Cover and cook on '''low''' for 6 to 7 hours. | # Cover and cook on '''low''' for 6 to 7 hours. | ||
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| + | [[Category:North American cuisine]] | ||
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[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
Latest revision as of 11:11, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Serves 4
Ingredients
- 4 boneless, skinned chicken breast halves, pounded thin
- 3 oz cream cheese
- ¾ cup shredded cheddar or Monterey jack cheese
- 4 oz green chiles
- ½ tsp chili powder
- salt and pepper to taste
- 1 can cream of mushroom soup
- ½ cup hot enchilada sauce
Procedures
- Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
- Place a generous dollop on each flattened chicken breast, then roll up.
- 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.
