Green Chile Stuffed Chicken Breasts
- Ready In:
- 7hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts, pounded thin
- 85.04 g cream cheese
- 177.44 ml shredded cheddar cheese or 177.44 ml monterey jack cheese
- 113.39 g can chopped green chilies
- 2.46 ml chili powder
- salt and pepper
- 1 can cream of mushroom soup
- 118.29 ml hot enchilada sauce
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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#29450), 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.
-
This really turned out well with better flavor than I thought. (Always a little leary about the cream of soups for some reason.) The chiles smelled wonderful while cooking and the meat was very tender, despite getting cooked for longer than called for. I served with brown rice with some of the yummy sauce on top and sauteed zucchini/yellow squash/corn mixture. Oh, and instead of opening up a can of enchilada sauce for just a little bit (I made a half recipe), I just used some Pace salsa that was already open. Will make again! Thanks for posting!
-
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!
see 11 more reviews
Tweaks
-
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.
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!