Ingredients
Scale
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by ensuring the chicken is thawed.
- For slow cooker: Place chicken in the bottom, add enchilada sauce and broth, then the remaining ingredients. Stir well.
- For stovetop: In a large pot over medium heat, combine all ingredients as above and stir until mixed.
- For Instant Pot: Layer ingredients in listed order and secure the lid.
- Cook: Slow cooker on low for 6 hours or high for 3 hours; stovetop simmer for 30 minutes; Instant Pot on manual pressure for 15 minutes with natural release.
- Shred chicken in the pot using forks if using slow cooker/stovetop, or remove beforehand if using Instant Pot.
- Serve hot with optional toppings.
- Prep Time: 10 minutes
- Cook Time: Varies by method
- Category: Dinner
- Method: Slow Cooker/Stovetop/Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg