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If you’re on the hunt for a hearty, flavorful meal that captures the essence of Southwestern cuisine, look no further than Spicy Southwestern Delight: Crockpot Chicken and Hatch Chili Enchiladas. This dish not only pays homage to its roots with vibrant flavors and spices but also embraces the convenience of modern cooking techniques. The use of a crockpot allows for a hands-off approach, letting you savor the delectable aroma wafting through your home while the ingredients meld together in perfect harmony.

Crockpot Chicken and Hatch Chili Enchiladas

Discover the joy of making Spicy Southwestern Delight: Crockpot Chicken and Hatch Chili Enchiladas! This flavorful dish captures the essence of Southwestern cuisine with tender chicken, zesty Hatch green chiles, and creamy cheese, all made conveniently in a slow cooker. Packed with health benefits and bursting with taste, these enchiladas are perfect for busy weeknights or family gatherings. Enjoy a comforting meal that's easy to prepare and incredibly satisfying!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

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

1 medium onion, 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)

12-14 corn tortillas

¼ cup fresh cilantro, chopped (for garnish)

Optional: sliced avocado and lime wedges for serving

Instructions
 

Prepare the Chicken: Place the boneless, skinless chicken breasts in the crockpot. Add the diced Hatch green chiles, chopped onion, minced garlic, chicken broth, cumin, smoked paprika, salt, pepper, and oregano. Stir to combine all ingredients.

    Cook the Chicken: Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is fully cooked and tender.

      Shred the Chicken: Once the chicken is cooked, carefully remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot, adding in the sour cream and 1 cup of shredded Monterey Jack cheese. Mix until well combined and creamy.

        Prepare the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Take a corn tortilla, fill it with about ¼ cup of the chicken mixture, and roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.

          Top with Cheese: Once all enchiladas are in the baking dish, sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.

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

              Serve and Garnish: Once out of the oven, let cool for a few minutes. Garnish with fresh cilantro, and serve with sliced avocado and lime wedges if desired.

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