You are here: Home » Recipes » Stuffed Chicken Breasts with Enchilada Sauce Stuffed Chicken Breasts with Enchilada Sauce Kitchen Tested Yield 6 to 8 servings Kids really enjoy this flavorful dish. Leave out the green chiles or reduce the amount to accomodate your family. PrintEmail Ingredients 2 pounds boneless skinless chicken breasts1 (4-ounce) can green chiles, drained2 tablespoons minced garlic4 ounces reduced-fat Monterey Jack cheese, cut into slices1 1/2 cups bread crumbs1 tablespoon chili powder1 teaspoon ground cumin Salt and pepper to taste1 cup fat-free sour cream1 (14-ounce) can enchilada sauce1 cup corn (thawed if using frozen) Sliced green onions Instructions Spread each piece of chicken with the green chiles and garlic. Top with cheese slice and roll up. Secure with toothpick if needed. Combine bread crumbs, chili powder, cumin, salt and pepper. Dip each chicken roll in sour cream and roll in crumb mixture. Place breasts, seam side down, in baking dish. Chill for at least 1 hour. Preheat oven to 400F. Mix enchilada sauce with corn and pour enchilada sauce over chicken. Cook for 45 minutes or until chicken is done. Sprinkle with green onions before serving.