What you need:
cooked and shredded chicken breasts (one pound, or 450 grams) that are free of bones and skin
1 finely sliced onion
2 minced garlic cloves
In a liter, four cups chicken stock
one fourteen-ounce can jalapeos, chopped
Approximately 475 milliliters, or 2 cups salsa verde for enchiladas
teaspoon of cumin
Adjust with salt and pepper, if desired.
Use a cup (240 ml) of heavy cream, sour cream, or Greek yogurt if you want a lighter alternative.
One hundred grams (cup) of shredded cheese (such as Monterey Jack or cheddar)
oil from olives, 2 teaspoons
As an Addition:
See continuation on next page
