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Ingredientes
- 4 x boneless skinless chicken breast halves pounded thin
- 3 ounce cream cheese
- 3/4 c. shredded Cheddar or possibly Monterey Jack cheese
- 4 ounce green chiles
- 1/2 tsp chili pwdr Salt to taste Freshly-grnd black pepper to taste
- 1 can cream of mushroom soup
- 1/2 c. warm enchilada sauce
Direcciones
- Combine cream cheese, shredded cheese, chiles, chili pwdr and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up.
- Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mix, soup, and enchilada sauce.
- Cover and cook on LOW for 6 to 7 hrs.
- This recipe yields 4 servings.
- Comments: With the cheese mix in the center, these chicken breasts come out tender and moist.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 171 | 59% |
| Total Fat 19.47g | 24% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 72mg | 24% |
| Sodium 1094mg | 46% |
| Potassium 253mg | 7% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.92g | 3% |
| Protein 19.16g | 31% |
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