Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinned chicken breast halves, pounded thin
- 3 oz cream cheese
- ¾ cup shredded cheddar or Monterey jack cheese
- 4 oz green chiles
- ½ tsp chili powder
- salt and pepper to taste
- 1 can cream of mushroom soup
- ½ cup hot enchilada sauce
Directions
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.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Chicken breast Recipes
Category:Cheddar Recipes
Category:Jack cheese Recipes
Category:Fresh chile pepper Recipes