4 boneless, skinned chicken breast halves, pounded thin
3 oz. cream cheese
3/4 C. shredded Cheddar or Monterey Jack cheese
4 oz. green chilies
1/2 tsp. chili powder salt and pepper to taste
1 can cream of mushroom soup
1/2 C. hot enchilada sauce
Combine cream cheese, shredded cheese, chilies, chili powder and salt and
pepper. Place a generous dollop on each flattened chicken breast, then
roll up. Place chicken rolls in the crock-pot, 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. Serves 4