Ingredients

The following ingredients have 4 Servings
  • 5 chicken breasts, (boneless, skinless)
  • 1 lg onion, (chopped)
  • 3 cloves garlic, (minced)
  • 6 large New Mexico Hatch chiles, (roasted, seeded, peeled, chopped)
  • 10 oz can green chile enchilada sauce
  • 1 tsp cumin
  • 1 tsp pepper
  • 28 oz can green chile enchilada sauce
  • 16 oz sour cream
  • 6 cups Monterey Jack cheese, (grated)
  • 2 3.8 oz cans black olives, (sliced)
  • 24+ corn tortillas

Instruction

  • Spray a 6 quart crock pot with a non stick spray. 
  • Add onions, garlic, chicken breasts, *roasted Hatch chiles to crock pot and pour a 15 oz can of green enchilada sauce over chicken, sprinkle with cumin and pepper. 
  • Cover and cook on high for 5-6 hours. Once done, shred chicken and leave in crock pot until ready to assemble the enchiladas, then scoop out shredded chicken with a slotted spoon to remove the excess liquid when adding to baking dish.