Cheese and Chile Stuffed Chicken Breasts

[seabeyond]

Yield: Serves 4

Ingredients:

4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce
Preparation:

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker/Crock Pot, 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. Recipe by Southernfood.about.com.
Serves 4.


this was so yummy. just had it. k, i change things. i used at least a cup of cheddar cheese. i have tons of fresh roasted gr chilis so i used at least a cup, cup and half. nad when i mixed the remainder of stuffing with the soup, i used chipolte salsa instead of enchilada sauce.

dry salad. i used a lot of the scooped a lot of the sauce and put over the chicken covering the plate and the sauce on the lettuce was perfect.

[eridani]

1. Cream of mushroom soup substitutes?

I'd like to halve the recipe, and it bugs me to have half cans of soup left over.

[seabeyond]

2. lol. ah, cute. throw it away

then you wont have any soup leftover to sit in the fridge, until you throw it away. what? .75s?

i am laughing cause i hear what you say. but i am not a cook, so i dont know what a substitute would be.

[grasswire]

3. I was thinking...

....that if you used the santa fe seasoned cream cheese and perhaps some chicken broth, might be able to do away with soup. Soup is gloppy IMO, sometimes.

I like the basic idea. Same flavors could be made into a skillet with chicken chunks. I made one like that with the santa fe cream cheese, a bunch of hatch chilis I had frozen last summer, etc. etc.

Nothing beats chicken, cheese, and chilis!