ADVERTISEMENT
What you need:
cooked and shredded chicken breasts (one pound, or 450 grams) that are free of bones and skin
1 finely sliced onion
2 minced garlic cloves
In a liter, four cups chicken stock
one fourteen-ounce can jalapeos, chopped
Approximately 475 milliliters, or 2 cups salsa verde for enchiladas
teaspoon of cumin
Adjust with salt and pepper, if desired.
Use a cup (240 ml) of heavy cream, sour cream, or Greek yogurt if you want a lighter alternative.
One hundred grams (cup) of shredded cheese (such as Monterey Jack or cheddar)
oil from olives, 2 teaspoons
As an Addition:
Fresh green onions, sliced
Finely chopped cilantro
Optional: sliced jalapeños
Optional: sliced avocado
Lime wedges, if desired
Here are the directions:
Warm the olive oil in a big Dutch oven or soup pot over medium heat. Sauté the aromatics. Sauté chopped onions until they become translucent. Sauté the minced garlic until it releases its aroma.
Whisk Together: Season with salt, pepper, cumin, chopped green chilies, green enchilada sauce, chicken stock, and pour in. Mix thoroughly.
Reduce heat to a simmer after bringing the mixture to a boil. The flavors will combine after around 15 to 20 minutes of cooking.
Read more on next page
ADVERTISEMENT
