Ingredients:
1.5 lb shredded chicken
3/4 cup enchilada sauce
1 tbsp olive oil
1 4 oz can green chilis
1-2 Tbsp taco seasoning
1/2 cup chicken broth
1/2 cup sour cream
1/4 cup cream cheese
1.5 cups+ shredded cheddar cheese
Instructions:
-Start with pre-cooked chicken. You can choose to use boiled chicken, roasted chicken, instant pot chicken, or even store-bought rotisserie.
-Shred the chicken with forks, meat claws, or an electric mixer.
-Place your skillet over medium-low heat and add the oil. Once your oil is warm, add chicken broth, cream cheese, and sour cream, and cook until everything is melted and well combined.
-Add in taco seasoning, chilis, and enchilada sauce, and stir to combine.
-Add the shredded chicken to the skillet and simmer until heated through. Top with shredded cheese.
-Place the skillet in the oven and broil for 3 mins to melt cheese if want it browned and crispy. Otherwise, cover the skillet with a baking pan and simmer until melted, 10 mins on the stovetop.
-Top with optional garnishes and serve immediately