Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought)
- 24 ounces chicken broth
- 1 cup half-and-half or heavy cream
- 4 ounces cream cheese (cubed)
- 2 cups shredded Monterey Jack cheese
- 4 ounces salsa verde
- Salt and pepper to taste
Instructions
- Gather all ingredients and cube the cream cheese.
- In a slow cooker or large pot, add the chicken, green enchilada sauce, and chicken broth. Season with salt and pepper.
- Cook on low for about 6 hours in the slow cooker or bring to a boil on the stovetop; reduce heat and cook for about 1 hour.
- Remove the chicken and shred it using two forks before returning it to the pot.
- Stir in half-and-half or heavy cream, cream cheese, shredded cheese, and salsa verde until well mixed.
- Simmer on low for an additional 15-20 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: Approximately 6 hours
- Category: Main
- Method: Slow cooker/Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg