Creamy Green Enchilada (Printable Version)
# What You'll Need:
01 -
2.5 pounds chicken thighs or breasts, boneless and skinless.
02 -
28 ounces sauce for green enchiladas.
03 -
24 ounces broth made from chicken.
04 -
1 cup cream or half and half.
05 -
2 cups monterey jack cheese, shredded.
06 -
4 ounces softened cream cheese.
07 -
4 ounces salsa verde.
08 -
Pepper and salt as needed.
# Preparation Steps:
01 -
Mix the broth and enchilada sauce with chicken, cook on low for 6-8 hours. Pull apart the chicken, throw in the rest of your stuff and mix till the cheese gets all melty.
02 -
Use 1 cup broth and cook chicken under pressure for 8 minutes. Pull chicken apart. Stir in everything else and warm it up till the cheese melts.
03 -
Cook the chicken in broth till it's soft enough to shred. Throw in all other ingredients and heat everything until cheese is completely melted.
04 -
Add salt and pepper how you like it and serve with extras if you want - maybe some avocado, fresh cilantro, chopped green onions or a dollop of sour cream.
# Additional Tips:
01 -
Spiciness ranges from mild to medium.
02 -
Beans or veggies can be added too.
03 -
Make sure your cream cheese isn't cold before adding.