Ingredients
Scale
1 tablespoon butter
1 tablespoon minced garlic
1 jalapeno (seeded and chopped)
1 cup unsweetened almond milk
1/4 cup heavy cream
3 ounces cream cheese
1 (4 ounce) can green chilis
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
5 cups shredded chicken
1/2 cup shredded cheddar cheese (for topping)
Instructions
- In a large skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.
- Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.
- Stir in shredded chicken and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
- Garnish with chopped green onions, additional jalapeno slices or avocado.
Notes
- For a milder dish, omit the fresh jalapeño. For more spice, leave the seeds in.
- Rotisserie chicken is a great time-saver. You can also use poached or baked chicken breasts/thighs.
- If sauce is too thick, thin with a splash of almond milk or broth. If too thin, simmer uncovered a bit longer.
- Shred cheese from a block for the smoothest melting sauce.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southwestern
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 335 kcal
- Sugar: 1.6 g
- Sodium: 346 mg
- Fat: 22.5 g
- Saturated Fat: 12.5 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 4.1 g
- Fiber: 0.5 g
- Protein: 28.4 g
- Cholesterol: 115 mg