Cheese and Chile Stuffed Chicken Breasts

Shredded Cheese
Shredded cheddar cheese is of the utmost importance for this dish. photogress/E+/Getty Imagges
  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: 4 servings

For this simple recipe, chicken breasts are rolled around a cheese mixture and slow cooked to perfection with a tangy sauce. Everything comes out tender and moist.

What You'll Need

  • 4 boneless, skinned chicken breast halves, pounded thin
  • 3 ounces cream cheese
  • 3/4 cups shredded​ Cheddar
  • 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

How to Make It

  1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.
  2. Place a generous dollop on each flattened chicken breast, then roll up.
  3. Place chicken rolls in the slow cooker/Crock Pot, seam-side down.
  4. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.
  5. Cover and cook on LOW for 6 to 7 hours.
Nutritional Guidelines (per serving)
Calories 1573
Total Fat 106 g
Saturated Fat 42 g
Unsaturated Fat 37 g
Cholesterol 529 mg
Sodium 1,503 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 141 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)