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Nutrition Facts
Serving Size 1 (275g) Recipe makes 4 servings
Calories 369
Calories from Fat 185		(50%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 817mg		34%
Potassium 497mg		14%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 0.6g	2%
	Sugars 2.8g
Protein 36.0g		71%
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Green Chile Stuffed Chicken Breasts

Recipe #29059 | 7¼ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: yooper
May 21, 2002

Another crockpot winner! Got this off of Recipegoldmine.com. The cheese mixture inside the chicken rolls keeps the meat nice and moist!

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese or 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

Directions

1
In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
2
Place a generous dollop on each flattened chicken breast, then roll up.
3
Place chicken in crockpot, seam side down.
4
Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
5
Cover and cook on low for 6-7 hours.

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Featured Reviews for This Recipe

From: pigtailone

On Sep 23, 2009

was easy and tasted great...tfs

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From: Tiny_Toodles

On Aug 11, 2009

Ok, I did change this recipe...not just a tad but a lot but I am so thankful I ran across it. I assembled the chicken as stated...but then wrapped bacon all along the length of the chicken....I secured the bacon on each end with a toothpick, brushed them with olive oil and grilled the chicken slow and low. It was amazing. Thank you so much for this recipe. I should try the crock pot way and will once winter comes. Thanks so much!

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From: smellyvegetarian

On Oct 4, 2008

This was quite yummy! Like other reviewers I smothered the chicken in sauce and baked for one hour at 350. The meat came out tender and the sauce was very tasty, especially poured like gravy over a side of rice and steamed squash! I can see this becoming a staple dish for sure, and I can't wait to try it in the crock pot as it can only be juicier. I was very pleasantly surprised at how quickly this came together--from start to oven it took about 15 minutes! Thanks for posting.

2 people found this review helpful

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From: GinnyP

On Jul 23, 2002

This is really tasty! I have a 5 quart crockpot so I doubled the recipe. It came out really moist and flavorful. I used a double recipe of "Recipe Ready Condensed 'Cream of' Soup" (Recipe-Ready Condensed Cream of Soup - Homemade Substitute -G F), and I made my own enchilada sauce (for the first time, it was easy!). I did this for dietary reasons, but I'm sure it is just as wonderful made with commercial products. Go ahead and use the "hot" enchilada sauce, alot of the heat is taken off by the soup, leaving a nice flavor.

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