Crockpot Green Chile-stuffed Chicken Breasts

Lay pounded chicken breast halves on a clean work surface. Combine cream cheese, shredded cheddar or Monterey jack cheese, and green chiles in a bowl and mix until uniform.

Divide the cheese and chile mixture evenly among the four chicken breasts, spooning it onto the center of each breast. Roll each breast tightly to enclose the filling, tucking in the sides.

Sprinkle chili powder, salt, and pepper over the outside of each rolled chicken breast.

Whisk together the cream of mushroom soup and hot enchilada sauce in a bowl until well combined.

Pour half of the sauce mixture into the bottom of a crockpot. Arrange the stuffed chicken breasts seam-side down in the crockpot.

Pour the remaining sauce over the chicken breasts, making sure they are mostly covered.

Cover the crockpot and cook on low for 4 hours until the chicken is cooked through and tender.

Transfer the cooked chicken breasts to a serving platter and spoon the sauce from the crockpot over the top before serving.