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When it comes to comfort food, few dishes can compete with enchiladas. They are warm, hearty, and bursting with flavor, making them a family favorite across many households. Among the myriad of enchilada recipes, Zesty Crockpot Chicken and Hatch Chili Enchiladas stand out, captivating taste buds with their unique combination of tender chicken, vibrant hatch green chiles, and a rich, creamy sauce. This dish not only delights the palate but also offers a convenient way to prepare a satisfying meal without spending hours in the kitchen.

Crockpot Chicken and Hatch Chili Enchiladas

Discover the ultimate comfort food with Zesty Crockpot Chicken and Hatch Chili Enchiladas! This recipe combines tender chicken, flavorful hatch green chiles, and a creamy sauce, all made effortlessly in a Crockpot. Perfect for busy nights, it allows you to prepare a delicious meal without the fuss. Serve these enchiladas topped with cheese, fresh cilantro, and your favorite garnishes for a satisfying dish that cheers up any gathering. Make meal prep a breeze with this flavorful delight!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

2 cups hatch green chiles, roasted and diced (fresh or canned)

1 medium onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 can (10 oz) cream of chicken soup

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

10 corn tortillas

2 cups shredded cheese (cheddar or a Mexican blend), plus extra for topping

Fresh cilantro, for garnish

Sour cream (optional, for serving)

Instructions
 

Prepare the Chicken: In the Crockpot, combine the chicken breasts, diced hatch chiles, diced onion, minced garlic, chicken broth, cream of chicken soup, cumin, chili powder, salt, and pepper. Stir to mix everything well.

    Cook the Chicken: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.

      Shred the Chicken: Once cooked, remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and stir to combine with the sauce.

        Prepare the Enchiladas: Preheat your oven to 350°F (175°C). Take a corn tortilla and add a generous scoop of the chicken mixture in the center. Roll it tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

          Add Sauce and Cheese: Pour any remaining sauce from the Crockpot over the rolled enchiladas. Sprinkle the top with the shredded cheese.

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

              Serve: Remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side if desired. Enjoy your delicious and comforting meal!

                Prep Time, Total Time, Servings:

                  15 minutes | 6-8 hours (slow cooking) | 6 servings