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Ingredients
- 2 pounds quarter Chicken, Boneless Breasts
- 9 ounces drain Mild Green Chiles, Diced, Canned
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Cumin
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
Serving Day Ingredients
- 8 ounces Cream Cheese
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 5 ounces
- 244 Calories
- 13g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 111mg Cholesterol
- 344mg Sodium
- 3g Total Carb
- 0g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 29g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit The Pinning Mama for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the chicken among the indicated number of round freezer containers.
- Divide the remaining ingredients on top of the chicken.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Place frozen contents and 1/2 cup of water in the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
- Shred the chicken and mix with the juices.
- Add the cream cheese and continue to stir, changing the setting to saute.