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Ingredients:
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1 (28 oz) can green enchilada sauce
- 3 cups (24 oz) chicken broth
- 1 cup half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, cubed & softened
- ½ cup green salsa (salsa verde)
- Salt & pepper, to taste
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Chopped green onions
- Sour cream
- Crushed tortilla chips
Instructions:
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