Servings: 4

1 tablespoon butter 1 tablespoon butter
1 tablespoon minced garlic 1 tablespoon minced garlic
1 jalapeno, seeded and chopped 1 jalapeno, seeded and chopped
1 cup unsweetened almond milk 1 cup unsweetened almond milk
1/4 cup heavy cream ¼ cup heavy cream
3 ounces cream cheese 3 ounces cream cheese
1 (4 ounce) can green chilis 1 (4 ounce) can green chilis
1 teaspoon chili powder 1 teaspoon chili powder
1 teaspoon cumin 1 teaspoon cumin
1/2 teaspoon onion powder ½ teaspoon onion powder
1 cup shredded cheddar cheese 1 cup shredded cheddar cheese
5 cups shredded chicken 5 cups shredded chicken
1/2 cup shredded cheddar cheese (for topping) ½ cup shredded cheddar cheese (for topping)

In a 12 inch skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.
Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted. Add the chicken.
Stir in and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
Garnish with chopped green onions, additional jalapeno slices or avocado.