2.5 lbs boneless, skinless chicken breasts or thighs
28 oz can Green Enchilada sauce
24 oz chicken stock
1 cup half and half or heavy cream (optional)
2 cups shredded Monterey Jack or Pepper Jack cheese
4 oz cream cheese, cubed, room temperature
4 oz green salsa (salsa verde)
Salt and pepper to taste
Instructions
Put chicken in crockpot. Add enchilada sauce and stock. Cook on
low for 6-8 hours.
About 30 minutes before serving, remove chicken and shred.
Return chicken to crockpot along with shredded cheese, cream
cheese, half and half, and salsa. Stir until cheeses are melted.
Top with sliced avocado, cilantro, green onion, sour cream,
additional salsa, and strips of crisp tortilla.
Originally Submitted
11/13/2021
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You can add this Crockpot Green Enchilada Chicken Soup recipe to your own private DesktopCookbook.
