Green Chile Stuffed Chicken Breasts

Great crockpot dish!!! The chicken had a wonderful flavor and was very tender! I served this with rice and charro beans. My family loved it... I will have to add this to my box of "make again recipes"! Thanks! :)

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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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Very very good recipe. I used cream of chicken soup and baked in the oven instead of crockpot. I am at a higher altitude so baked at 375 for an hour. Thanks for posting.

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was easy and tasted great...tfs

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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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yum! i've found that this is delicious with red OR green enchilada sauce. goes perfectly with Arroz Verde (Mexican Green Rice). this is definitely going to become a regular dinner item in our home! thanks for posting.

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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.

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Too bad there's only 5 stars available for this one! I'm a bit tired of using cream of mushroom soup so I substituted a nacho cheese soup which meant I didn't need the shredded cheese. I added some cayenne pepper and garlic to the green chili cream cheese mix to spice it up a tad. The sauce was awesome and the chicken was wonderfully moist and flavorful. Made mexican quinoa as a side dish. Heaven.

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This was very good! It was easy to make and went together very quickly. The chicken was moist and not dried out. I used 4-Mexican cheese blend instead of cheddar or Monterey jack. I also added 1 tsp. of cumin to the cream cheese mixture. My family loved this and gave it 2 thumbs up. Thank you for sharing this recipe.

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This was great!! The chicken had a wonderful melt in your mouth flavor and the sauce was excellent served over rice. This is one of the best crock pot meals I've ever tasted. Thanks yooper

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I loved this recipe, and so did my very picky DH. For the enchilada sauce, I used Texas Red Enchilada Sauce (#42049). YUM!

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Oh lord I hate to pound chicken! This time I lost the head of my mallet, lol! Next time, before I leave the grocery store, I’ll have the butcher run it through something so that I don’t have to deal with the pounding again (unless someone has a secret). Other than that, this was very simple to put together, and made a spicy, flavorful meal served with rice and salad. Next time I may try cream of chicken soup and regular jarred salsa - hmmmmm ...

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WOW!! My hubby and kiddo LOVED this recipe. We all really enjoyed the creamy filling. I bought all the ingredients and went to put it together and realized that...AGHH, my crock pot was on loan to my mother for a large family dinner. So I did some improvising! I cooked it in a 350 degree oven for approximately 1 hour. To make sure that it didn't get too dry I used 8oz. of cream cheese and 3/4 cup of cheddar and an additional 3/4 of mont. jack. I also mixed together the leftover filling with the cream soup and and entire 10oz. can of hot enchilada sauce and poured over the stuffed chicken breasts. Half way through the cooking process, I spooned the soup over the breasts again. All the extra sauce was wonderful mixed with the mexican rice I served as a side dish. The dish was a 10!!! Thanks yooper.

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It was a good recipe and my family really liked it. Easy to prepare too. I guess I'm not too crazy about chicken southwestern style.

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I thought it was very delicious and tender. I will make this again. I served with corn bread.

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