Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream or Greek yogurt
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chopped spinach or kale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion and garlic until fragrant and translucent.
- Add shredded chicken, green enchilada sauce, chicken broth, and chopped spinach. Bring to a simmer.
- Reduce the heat and stir in sour cream and shredded cheese until melted and smooth.
- Season with salt and pepper. Serve hot, garnished with fresh cilantro.
Notes
- You can substitute shredded turkey or beef for chicken.
- Adjust the spice level by adding jalapeños or hot sauce.
- For a creamier texture, add extra sour cream or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
