1.5kgs of boneless skinless Chicken Breasts or thighs

28 oz can of Green Enchilada sauce

24oz of Chicken broth

1 Cup half and half or heavy whipping cream

2 Cups Monterey jack cheese

4 oz cream cheese, cubed at room temp

4oz Green Salsa ( salsa verde)

Salt and Pepper to taste

In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs.

About 30 min before serving, remove Chicken and shred. Then add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. Stir until cheeses are melted. * You can add additional salsa for taste.

You can top with sliced avocado, coriander, pickled onion and sour cream and add strips of Crisp tortillas if you like!