4 boneless chicken breasts 4 teaspoon of oil 1 can of chicken broth 1 large can enchilada sauce 1 small diced green chile 1 cup of sour cream 2 cups Monterey jack cheese
Cook chicken breasts in a sauce pan in the oil and cut into bite-sized pieces. Add chicken broth, turn heat to low and cook for 20 minutes. Add enchilada sauce and green chile and summer for 10 minutes. Add sour cream and jack cheese. Serve over rice or cheese ravioli.
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