Ingredients:

4 boneless skinned chicken breast
3 ounces cream cheese
3/4 cups shredded Cheddar 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

Method:

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 slow cooker/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.