Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced green chilies and cook for 2 minutes.
- Stir in green enchilada sauce and chicken broth, bring to a simmer.
- Add shredded chicken, cook for 10 minutes to meld flavors.
- Reduce heat and stir in sour cream until smooth.
- Top with shredded cheese and cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level with more green chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg