Poulet effiloché crémeux facile à la casserole

Ingrédients

• 2 pounds chicken tenders
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 1 cup medium salsa verde
• 1/2 cup chicken broth
• 1 (4.5 oz.) can mild chopped green chilies
• 1/2 small white onion, diced, about 1/2 cup
• 2 garlic cloves, minced
• 2 teaspoon chili powder
• 1 1/2 tsp. cumin
• 1 1/2 tsp. kosher salt
• 4 oz. cream cheese
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro

Préparation

1. 1

   Combine the chicken tenders, tomatoes, salsa, broth, chilies, onions, chili powder, cumin, salt, and garlic in a 4-quart dutch-oven.

2. 2

   Place the dutch-oven over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.

3. 3

   Uncover, increase the heat to medium, and continue to simmer for 15-20 minutes, stirring frequently, or until the chicken is cooked through.

4. 4

   Remove the dutch-oven off heat and using two forks, shred the chicken in the dutch-oven. Return to the heat and stir in the cream cheese. Turn the heat off and stir in lime juice and cilantro.