Sometimes I like to take a break from cooking in the kitchen, but I want to have a really good home cooked meal. I use my crock pot for just these times. This recipe tastes as though I spent hours over the stove preparing.
The cream cheese tones down the hot flavors of the Pablano Chilies and Jalapeno cheese. I served with Texas Pecan Honey Green Beans (I will post the recipe soon)
I roast fresh Pablano Chilies to use in this recipe. While I’m at it, I roast a few more, peel and freeze to use in other recipes. Usually in the fall, you can get fresh roasted New Mexico Pablano Chilies. I buy a big bag and separate into smaller zip lock freezer bags and freeze to use in my Real Texas recipes.
Real Texas Roasted Pablano Stuffed Chicken Breasts 
4 boneless skinned Chicken breast halves, pounded thin
3 oz Cream Cheese
3/4 cups Jalapeno shredded cheese
2 roasted Pablano Chilies, peeled and chopped
1/2 teaspoon chili powder
salt and pepper to taste
1 can Cream of Mushroom Soup
1 small can hot Enchilada Sauce
Combine cream cheese, shredded cheese, Pablano Chilies, chili powder, 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, cream of mushroom soup, and enchilada sauce.
Cover and cook on LOW for 6 to 7 hours.
Real Texas Chicken and Stuffing Casserole (coming soon)
Real Texas Easy Turkey (coming soon)
Chicken Scarpariello a la Texas Style (coming soon)
{ 5 comments… read them below or add one }
David,
I don’t know if Monte has contacted you yet about E.O. “Dusty” Nevills
death. His obit was placed in the San Angelo paper. Since so many of
the Big Lake boys had him for FFA, thought you might pass the message along.
Thanks,
Cara Jay
I love this recipe and it seems to be a very simple recipe to cook. I am wondering, however, if it is diabetic friendly. It seems to be considering that the active ingredient in most chile’s (capsaicine) has been found to be an ingredient that lowers blood sugar. If you can, find out if it is diabetic friendly and I will post it to my blog (http://diabeticcookbookblog.com). Of course, giving you credit for the recipe. Once again, well done recipe.
Certainly it is diabetic friendly–in small portions. You can tell by looking at the recipe that there are few carbs incluced. However, small portions are a must if you are inclined to have problems controlling your weight as it contains a notable amount of fats in the cheese. As you know, I assume, controlling one’s weight is a must for diabetics. I would also suggest fat free Mushroom soup.
Do you happen to know the amount of total carbohydrates per serving?
Consider the entire recipe: The chicken, for all practical purposes has 0 g. (grams) carbohydrates. Three oz. cream cheese has 3/4 g. carbohydrates. Three fourths cup of shredded cheese contains 3 g. of carbs. Peppers have maybe 4 g. carbs at the most. I’d have to look it up to be exact. C. powder has 0 g. carbs. One can of Mushroom Soup contains 25 g. carbohydrates and one can of Enchilada sauce contains 14 g. carbs. For the entire recipe, that’s a total of 47 (maximum) g. carbohydrates.
For gluttons, this recipe will feed four. For diabetics who watch their diet, it will feed 8. Either way that’s a total of less than 12 g. of carbohydrates per serving.
Diabetics are allowed 15 CARBS per day. A CARB is 15 g.—that’s 225 g. of carbohydrates per day. One portion of this recipe contains less than 1 CARB.
BTW, I’m sort of at at a loss to understand your having a diabetic cookbook blog and not knowing how to count up the number of g. of carbs in this recipe. It took less than 5 minutes.