My mother-in-law hardly eats, but she devoured this dish

Name: My mother-in-law hardly eats, but she devoured this dish
Cuisine: American
Ingredients: Advertisement; 6 boneless, skinless chicken thighs, diced; 3 cups chicken broth; 1 can (28 oz) green enchilada sauce; 2 cans (15 oz each) white beans, drained and rinsed; 4 oz salsa verde; 1 cup heavy whipping cream; 2 cups shredded Monterey Jack cheese; 8 oz cream cheese, cubed; 1 tbsp cornstarch; Salt and pepper, to taste; Optional toppings shredded cheese, sliced avocado, fresh cilantro, sour cream; Advertisement

6 steps

Updated at: Wed, 20 Dec 2023 01:03:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories4759.3 kcal (238%)

Total Fat309.4 g (442%)

Carbs235.5 g (91%)

Sugars39.1 g (43%)

Protein272.1 g (544%)

Sodium13785.9 mg (689%)

Fiber43 g (153%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

6boneless skinless chicken thighs

diced

3 cupschicken broth

1 x 28 ozgreen enchilada sauce

can

2 x 15 ozwhite beans

cans, drained and rinsed

4 ozsalsa verde

1 cupheavy whipping cream

2 cupsshredded monterey jack cheese

Optional toppings, shredded

Instructions

Step 1

1. In a slow cooker, combine diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper.

Step 2

2. Pour in chicken broth to cover the .

Step 3

3. Cook on low for 5-6 hours or on high for 3 hours until the chicken is tender and cooked through.

Step 4

5. In a separate bowl, stir in cornstarch and heavy whipping cream. With this slurry, add to slow cooker. Top with shredded Monterey Jack cheese, and diced cream cheese.

Step 5

6. Cook for an additional 30 minutes until cheese has melted.

Step 6

7. Serve hot and garnish with additional shredded cheese, if desired. Enjoy!