Crockpot Chicken and Hatch Chili Enchiladas

When it comes to comfort food that is both satisfying and bursting with flavor, few dishes can compete with enchiladas. Our recipe for Spicy Southwestern Delight: Crockpot Chicken and Hatch Chili Enchiladas offers a delightful fusion of rich, savory ingredients that come together to create a meal that resonates with culinary traditions from the American Southwest. The combination of tender shredded chicken, zesty Hatch green chiles, and gooey cheese wrapped in soft tortillas creates an unforgettable dish that is perfect for family gatherings or cozy weeknight dinners.

Crockpot Chicken and Hatch Chili Enchiladas

Discover the ultimate comfort food with our Spicy Southwestern Delight: Crockpot Chicken and Hatch Chili Enchiladas recipe! This flavorful dish combines tender shredded chicken, zesty Hatch green chiles, and gooey cheese wrapped in soft tortillas—a perfect meal for any occasion. Enjoy the convenience of slow cooking that melds all the flavors beautifully, making it ideal for busy weeknights or family gatherings. Bring the taste of the Southwest to your table!

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Ingredients

2 lbs boneless, skinless chicken breasts

2 cups Hatch green chiles (canned or roasted, diced)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup chicken broth

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 tsp dried oregano

1 cup sour cream

2 cups shredded Monterey Jack cheese (divided into 1 cup for filling and 1 cup for topping)

12-14 corn tortillas

¼ cup fresh cilantro, chopped (for garnish)

Optional: sliced avocado and lime wedges for serving

Instructions

Prepare the Chicken Mixture:

- In your crockpot, add the boneless, skinless chicken breasts.

- Next, incorporate the diced Hatch green chiles, finely chopped onion, minced garlic, and chicken broth.

- Sprinkle in the ground cumin, smoked paprika, salt, black pepper, and dried oregano.

- Stir all the ingredients together to ensure that everything is evenly mixed.

Cook the Chicken:

- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or high for 4 hours.

- The chicken is ready when it is fully cooked and tender enough to shred easily.

Shred the Chicken:

- Once the cooking time is completed, carefully remove the chicken breasts from the crockpot using tongs or a slotted spoon.

- Using two forks, shred the chicken into bite-sized pieces.

- Return the shredded chicken back into the crockpot, and stir in the sour cream along with 1 cup of the shredded Monterey Jack cheese. Mix until the ingredients are creamy and well combined.

Prepare the Enchiladas:

- While the chicken mixture is cooling slightly, preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

- Take a corn tortilla, add about ¼ cup of the chicken mixture to the center, and roll it up tightly.

- Place the rolled tortilla seam-side down in the prepared baking dish. Continue this process with the remaining tortillas until all are filled.

Top with Cheese:

- Once all enchiladas are neatly arranged in the baking dish, evenly sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Bake the Enchiladas:

- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Serve and Garnish:

- After removing the dish from the oven, let it cool for a few minutes to set.

- Before serving, sprinkle with freshly chopped cilantro for a pop of color.

- For an added touch, serve with sliced avocado and lime wedges on the side.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (cooking) + 25 minutes (baking) | 6-8 servings