INGREDIENTS:
- 2.5 lbs. of boneless skinless Chicken Breasts or thighs
- 2 Cups Monterey jack cheese
- 28 oz. can of Green Enchilada sauce
- 24 oz. of Chicken broth
- 1 Cup half and half or heavy whipping cream
- 4 oz. cream cheese, cubed at room temp
- 4 oz. Green Salsa (salsa verde)
- Salt and Pepper to taste
INSTRUCTIONS:
In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs.
About 30 min before serving, remove Chicken and shred. The add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. Stir until cheeses are melted. * You can add additional salsa for taste.
You can top with sliced avocado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like! Enjoy!
