Green Chili Stuffed Chicken

4 Chicken Breasts
3 oz. Cream Cheese
3/4 c. Shredded Cheese
4 oz. Green Chilis (drained if from a can)
1/2 t. Chili Powder (more if you like it hot)
1 Can Cream of anything soup (I use either Cream of Chicken or Celery)
1/2 c. Enchilada Sauce
2 Jalapeno Peppers (optional if you like it hot leave in the seeds and white membrane while chopping)

1. Combine cream cheese, shredded cheese green chilis, jalapenos & chili powder.
2. Pound chicken out to uniform size.
3. Place 1/4 of cheese mixture on each breast and roll up.
4. Place rolls, seam side down in crock pot.
5. Mix soup and enchilada sauce and pour on top of the chicken rolls.
6. Cook on low 6-7 hours.

Leftover idea: Shred the chicken with a fork and use it to fill a burrito, or a quesadilla.