Super easy and tasty!
2lb. chicken, diced thinly
15 oz. green enchilada sauce
3/4 c. heavy cream
1 c. Monterey jack cheese, shredded
2 oz. cream cheese, softened and cubed
salt and pepper to taste
In a large stockpot, add the chicken. Cook on medium heat until almost cooked through. Add the broth. Simmer until chicken is fully done.
Add everything else to the pot. Stir and heat on medium low until it is warmed through and the cheese is melted.
I will make this again soon!
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