Ingredients

4 boneless skinless chicken breast halves pounded thin
3 oz. cream cheese
3/4 C. shredded Cheddar or Monterey Jack cheese
4 oz. green chilies
1/2 tsp. chili powder
Salt to taste
Freshly ground black pepper to taste
1 can cream of mushroom soup
1/2 C. hot enchilada sauce

Cooking Instructions

Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)