Green Chile-Stuffed Chicken Breasts Recipe - Cooking Index
Green Chile-Stuffed Chicken Breasts Recipe - Cooking Index
With the cheese mixture in the center, these chicken breasts come out tender and moist.
Type: Chicken, Poultry| 4 | Boneless skinless chicken breast halves - pounded thin | |
| 3 oz | 85g | Cream cheese |
| 3/4 cup | 109g / 3.8oz | Shredded Cheddar or Monterey Jack cheese |
| 4 oz | 113g | Green chiles |
| 1/2 teaspoon | 2.5ml | Chili powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Cream of mushroom soup | |
| 1/2 cup | 118ml | Hot enchilada sauce |
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.
This recipe yields 4 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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