Three small leftover chicken thighs chopped. Shredded chicken breast would be great too. Ugh! I think this must be the oldest cutting board I own.
Salsa verde. I used somewhere between 1/4 to 1/3 cup.
Into the pot with a few tablespoons of water.
Add 1/4 to a 1/3 cup of shredded Mexican cheese. This will melt and incorporate with the sauce without becoming stringy.
See? Actually, please pardon that unmentionable green color. This really does taste good.
So flavorful and satisfying! It was just the right amount of spiciness, especially with the sour cream and avocado. This quick dinner helped me reach my ideal fat grams for the day and get to bed without any snacking. A prettier picture would have been slices of chicken thighs or shredded chicken, but I was hungry and short on time so I didn’t care.
