HOW TO MAKE IT :
Instructions :
In a 12 inch 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 :
This is my favorite way to easily cook shredded chicken for wraps, salads and easy recipes like this.
