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Janet Caponigro: "Wow! This was so good! Everyone loved it. I added…" Read More
28Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 boneless skinless chicken thighs (Diced)
- 2 white beans (Canned, 15 oz, drained and rinsed)
- 28 oz. green enchilada sauce
- 4 oz. salsa verde
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 8 oz. cream cheese (diced into small pieces)
- 3 cups chicken broth
- 1 Tbsp. cornstarch
- avocado (sliced)
- 1 bunch cilantro (chopped)
- sour cream
- 6 boneless skinless chicken thighs (Diced)
- 2 white beans (Canned 15 oz, drained and rinsed)
- 28 oz. green enchilada sauce
- 4 oz. salsa verde
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- 8 oz. cream cheese (diced into small pieces)
- 3 cups chicken broth
- 1 Tbsp. cornstarch
- 1 avocado (sliced)
- 1 bunch cilantro (chopped)
- 1 cup sour cream
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Reviews(1)
Janet Caponigro 3 years ago
Wow! This was so good! Everyone loved it. I added corn, chopped onion and cumin. Next time I would not add the shredded cheese because it sticks to the bottom of the pot. Just add it to each individual bowl.