• 4 boneless, skinned chicken breast halves, pounded thin
  • 3 oz. cream cheese
  • 3/4 c. shredded Cheddar or Monterey Jack cheese
  • 4 oz. can of green chiles (drained)
  • 1/3 c. diced onions
  • 1/2 tsp. chili powder
  • salt & pepper to taste
  • garlic powder to taste (optional)
  • ground cumin to taste (optional)
  • 1 can cream of chicken soup
  • 1/2 c. red or green enchilada sauce

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Here’s one of my favorite recipes from the Get Crocked e-Book! The cheese mixture helps keep this chicken dish stay tender and flavorful. If desired, serve with Mexican rice.  Yum-Yum!

  1. Make cheese mixture: Combine cream cheese, shredded cheese, chiles, onion, chili powder, ground cumin, garlic powder and salt & pepper.
  2. Place a generous dollop of cheese mixture on each flattened chicken breast then roll up and secure with toothpick.
  3. Place the chicken rolls in the slow cooker, seam-side down.
  4. Top the chicken breast rolls with the remaining cheese mixture, soup, and enchilada sauce.
  5. Cover. Cook on Low for 6 to 7 hours.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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