Ingredients: 2.5 lbs. boneless skinless chicken breast or thighs (I use deboned rotisserie chicken) 28 oz can green chicken enchilada sauce 24 oz chicken broth 1 cup half and half 2 cups Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (Salsa Verde) Salt and pepper to taste ½ cup of sliced jalapenos(optional) Instructions-stovetop: In a large stockpot, add chicken and broth. Simmer until chicken is done and can be easily pulled apart. Remov

Goldsboro’s Cadet Michael Morgan Cadet Morgan graduated from Eastern Wayne High School in 2013. After graduating from St Augustine University, Cadet Morgan was commissioned on December 7, 2019 serving as the Falcon Battalion Commander, where he is responsible for leading over sixty cadets. Recently, Cadet Morgan selected to attend the George C. Marshall Leadership and Awards Seminar at Fort Leavenworth, KS, where he received the George C. Marshall Award. This award is given t