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When it comes to comforting, flavorful meals, few dishes can compare to enchiladas. Among the myriad variations, Slow-Cooked Hatch Chili Chicken Enchiladas stand out for their robust flavors and ease of preparation. This dish is a perfect fusion of traditional Mexican cuisine and modern convenience, allowing busy families to enjoy a hearty, satisfying meal without spending hours in the kitchen. With the addition of hatch green chili salsa, these enchiladas boast a distinctive flavor that elevates them above typical recipes, making them a must-try for any home cook.

Crockpot Hatch Chili Chicken Enchiladas

Discover the deliciousness of Slow-Cooked Hatch Chili Chicken Enchiladas, a perfect blend of traditional flavors and modern convenience. This easy recipe showcases tender chicken infused with the unique taste of hatch green chili salsa. Ideal for busy families, these enchiladas come together effortlessly in the slow cooker, offering a comforting meal packed with flavor. Enjoy a satisfying dish that promises to elevate your weeknight dinners and impress your loved ones!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 (12 oz) jar hatch green chili salsa

1 cup chicken broth

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 cup corn kernels (fresh or frozen)

1 (15 oz) can black beans, rinsed and drained

1 ½ cups shredded Monterey Jack cheese

10-12 small corn tortillas

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Salt and freshly cracked pepper, to taste

Instructions
 

Prepare the Chicken: In a slow cooker (crockpot), place the boneless chicken thighs. Season them generously with salt, pepper, ground cumin, smoked paprika, and dried oregano. Top the chicken with the diced onion, minced garlic, hatch green chili salsa, and chicken broth.

    Cook the Chicken: Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.

      Shred the Chicken: After the cooking time is complete, carefully remove the chicken thighs from the slow cooker and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the slow cooker and stir in the corn and black beans. Allow the mixture to cook on low for another 15 minutes to let the flavors blend together beautifully.

        Prepare Tortillas: While the chicken filling is cooking, warm the corn tortillas slightly in a dry skillet over medium heat or briefly in the microwave. This will make them more pliable and easier to roll.

          Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Take approximately ¼ cup of the chicken mixture and spoon it into the center of each warmed tortilla. Roll the tortillas tightly around the filling and place them seam-side down in a greased 9x13 inch baking dish.

            Top with Cheese: Drizzle any remaining chicken mixture over the top of the enchiladas, then generously sprinkle shredded Monterey Jack cheese on top.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Serve: Once baked, take the enchiladas out of the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve with a dollop of sour cream on the side, if desired.

                  Prep Time, Total Time, Servings: 15 mins | 7 hrs | 6 servings

                    - Presentation Tips: Serve the enchiladas directly from the baking dish, garnished with additional fresh cilantro and accompanied by lime wedges for an extra zest. Consider placing a colorful salad or sliced avocado on the side for a refreshing contrast.