Every time this dish lands on his plate, my husband’s eyes sparkle with delight

Ingredients:

For the Green Chicken Chile Casserole:

• 4 boneless, skinless chicken breasts
• 1 can (4 oz) diced green chiles
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Cooking spray

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For the Zesty Green Salad:

• 2 cups mixed greens (lettuce, spinach, or your choice)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved

For the Tangy Lime Dressing:

• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Optional Sides:

• Freshly cooked rice or warm tortillas

Instructions:

For the Green Chicken Chile Casserole:

1. Spray the inside of your slow cooker with cooking spray to prevent sticking.
2. Place the boneless, skinless chicken breasts in the slow cooker.
3. In a mixing bowl, combine the diced green chiles, sour cream, shredded Monterey Jack cheese, shredded cheddar cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
4. Pour the mixture over the chicken breasts in the slow cooker, ensuring they are well-covered.
5. Cover the slow cooker and cook on low heat for 4-6 hours or until the chicken is tender and easily shreds with a fork.
6. Once cooked, shred the chicken in the slow cooker using two forks and mix it with the creamy cheese and chile mixture.

For the Zesty Green Salad:

1. In a salad bowl, combine the mixed greens, sliced avocado, and halved cherry tomatoes.
2. In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the tangy lime dressing.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.

To Serve:

1. Serve the Slow Cooker Green Chicken Chile Casserole hot, either on its own or with freshly cooked rice or warm tortillas.
2. Pair it with the zesty green salad as a refreshing side dish.
3. Enjoy the Southwest-inspired flavors!