Cheese & Chili Stuffed Chicken - 6 Point
Source of Recipe
WW Crockpot Recipes
Recipe Introduction
4 Servings
List of Ingredients
1 pound chicken breasts, no skin, no bone, R-T-C --
pounded thin
3 ounces low-fat cream cheese
3/4 cups low-fat cheddar cheese -- or Monterey Jack
cheese, shredded
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper -- to taste
1 can 98% Fat Free Cream of Mushroom Soup
1/2 cup hot enchilada sauce
Recipe
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.
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Per Serving (excluding unknown items): 265 Calories; 8g Fat (28.0%
calories from fat); 36g Protein; 12g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 776mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean
Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
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