My sweet daughter in law, Becky, gave me this recipe.
2 1/2 pounds boneless breast or thighs.
28 ounce can of green enchilada sauce
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups Monterey Jack cheese
4 ounces cream cheese
4 ounces salsa Verde
Salt and pepper to taste
In a crock pot sprayed with PAM, lay the chicken in the bottom. Can be frozen but cooking time will be longer. Add enchilada sauce and broth and cook on low for 6-8 hours or until chicken is done. Remove chicken and shread. Return chicken to crock pot. Add Jack Cheese, cream cheese and salsa verde and half and half. Turn on warm and stir frequently till cheeses are melted. Serve and enjoy with tortilla chips. Suggested toppings are avocado, cilantro and cream cheese. Substitute Pepper Jack cheese for Monterey Jack for an extra kick.
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