Creamy green enchiladas chicken soup packed with flavor and perfect for easy dinners.

Scale

2.5 pounds boneless skinless chicken

Green enchilada sauce

Chicken broth

1 cup half and half or heavy cream

2 cups Monterey Jack cheese

4 oz cream cheese

Green salsa

Salt and pepper

Cook Mode Prevent your screen from going dark

1. Add chicken, enchilada sauce, and broth to slow cooker

2. Cook on low for 6–8 hours until chicken is tender

3. Remove and shred the chicken

4. Return chicken to pot and add cream, cheeses, and salsa

5. Stir until melted and smooth

6. Season with salt and pepper and serve hot

Use freshly shredded cheese for smoother texture

Adjust spice level with salsa or hot sauce

For keto, use heavy cream and low-carb sauce