Green Chile-Stuffed Chicken Breasts

Ingredients :

4 boneless skinned chicken breast 

3 ounces cream cheese 

3/4 cups shredded Cheddar cheese 

4 ounces green chiles 

1/2 teaspoon chili powder 

salt and pepper to taste 

1 can cream of mushroom soup 

1/2 cup hot enchilada sauce

Method :

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 slow cooker/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.