Green Chile-Stuffed Chicken Breasts

• 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

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.
Serves 4.
Recipe by Southernfood.about.com.