Melt butter in a Dutch oven over medium-high heat, add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients, cook over low heat stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired. Garnishes: chopped fresh cilantro, Anaheim chile
Note: I have made substitutions over the years with no appreciable difference in taste. I've used several cans of chicken breast meat in lieu of the chicken breasts. I've substituted low-fat milk for the cream (hubby has heart disease) and added a can or two of chicken broth. Other cheeses can be used based on what you have on hand;melt them till they are stringy, though. I prefer to use cumin seeds instead of the ground cumin. This recipe is so forgiving that it can be made in a crock pot and left for the day.
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|Serving Size: 1 Quart (3117g)|
|Recipe Makes: 2|
|Calories from Fat: 3344 (59%)|
|Amt Per Serving||% DV|
|Total Fat 371.5g||495 %|
|Saturated Fat 223.7g||1118 %|
|Monounsaturated Fat 98.1g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 2030.9mg||625 %|
|Sodium 4310.5mg||149 %|
|Potassium 6596.6mg||174 %|
|Total Carbohydrate 98.2g||29 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 85g|
|Protein 492.9g||704 %|
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Calories per serving: 5707
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