Green Chicken Enchilada (Printable Version)
A rich and cheesy dish with shredded chicken in a green enchilada sauce. Simple to whip up in an Instant Pot, stovetop, or slow cooker.
# What You’ll Need:
01 -
28 oz green enchilada sauce.
02 -
4 oz green salsa.
03 -
2.5 lbs boneless chicken thighs or breasts, without skin.
04 -
24 oz chicken stock.
05 -
1 cup heavy cream or half-and-half.
06 -
4 oz softened cream cheese.
07 -
2 cups Monterey Jack cheese, shredded.
08 -
Salt and pepper, adjust to your liking.
# Step-by-Step Guide:
01 -
Put chicken, broth, and enchilada sauce in the cooker. Let it cook on low for 6 to 8 hours. Shred the chicken, mix in the other ingredients, and stir until the cheese is melted.
02 -
Cook the chicken with 1 cup of broth for 8 minutes under pressure. Shred the chicken, then add everything else, heating until all the cheese is melted.
03 -
Boil the chicken in broth until you can shred it. Toss in the rest of the ingredients and stir over heat until the cheese is nice and melted.
04 -
Taste and add salt or pepper if needed. Top with extras like sour cream, green onions, avocado, or cilantro if you want.
# Additional Notes:
01 -
Heat level is from mild to medium.
02 -
You can throw in beans or veggies if you'd like.
03 -
Let the cream cheese soften before mixing it in.