Green Chile Stuffed Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
1 (4 ounce) can chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Preparation

In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
Place a generous dollop on each flattened chicken breast, then roll up.
Place chicken in crockpot, seam side down.
Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
Cover and cook on low for 6-7 hours.