Green Enchiladas Chicken Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Sauce, Old El Paso, enchilada, red, mild, ready to serve

  3 ¾ cup or 870g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Half and half cream

  Fluid

  2 cup or 484g

• Monterey cheese

  Low fat - Includes Pepper Jack

  4 cup, shredded or 452g

• Cream cheese

  8 oz or 227g

• Salsa verde

  Campbell soup company, pace

  2 cup or 512g

• Coriander seed

  Spices

  1 tbsp or 5g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

Directions

1. In slow cooker, add chicken breast, coriander (if desired), enchilada sauce, and chicken broth. Cook on low 6-8 hours
2. Remove chicken and shred.
3. Take liquid from slow cooker and add to pot (optional, depending on slow cooker size)
4. Put cut tortillas in liquid to soften (about 10-15 min)
5. Add shredded chicken, jack cheese, cream cheese, heavy cream, and green salsa to slow cooker.
6. Turn slow cooker to warm and stir until cheeses are melted.
7. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, sour cream, tortilla chips or cooked corn tortillas.

Similar Foods

• Chicken and White Bean Enchiladas with Green Chile Sauce
• Cabbage Enchiladas
• Chicken Enchilada Casserole
• Cheesy chicken enchiladas
• One-Pot Chicken Enchilada Rice
• Low Carb Chicken Enchilada Casserole