Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken, green enchilada sauce, chicken broth, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in sour cream until well combined and creamy.
- Top with shredded cheese and cook until melted.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spice level with extra jalapenos or chili powder.
- best served with warm tortillas or crusty bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg