Instructions: 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 crockpot, 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.

This recipe yields 4 servings.

Comments: With the cheese mixture in the center, these chicken breasts come out tender and moist.

NOTES :

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