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Green Chilli-Stuffed Chicken Breasts
With the cheese mixture in the centre, these chicken breasts come out tender and moist.
Ingredients
4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
¾ cups shredded cheddar or Monterey jack cheese
4 ounces green chillies
½ teaspoon chilli powder
Salt and pepper to taste
1 can cream of mushroom soup
½ cup hot enchilada sauce
Details
Serves: 4
Method
Combine cream cheese, shredded cheese, chillies, chilli powder, salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker, 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.
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