Step 1

In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, 3-4 minutes. Add garlic and cook 1 minute more.

Step 2

Add chicken breasts and broth and bring to a simmer. Cook until chicken can be easily shredded with a fork. Remove chicken and shred.

Step 3

Return chicken to pot, along with enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Cook, stirring often, until cheese has melted.

Step 4

Season to taste with salt and pepper, stir in tortilla strips, serve with cilantro, and enjoy!