Easy Green Chile Chicken Enchiladas

Easy Green Chile Chicken Enchiladas

Slappy girl 0

"A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices. "


3 h 50 m servings 346 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  3. Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese.
  4. Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes.
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Your rating



  1. 7 Ratings


I was suspect from the beginning when I read there were 24 tortillas jammed into a 9x13 dish, and I was right. And a cup of cheese to divide among 24 enchiladas and still have enough left over t...

I changed the recipe a bit, I used flour tortillas, mixed up white and dark chicken meat and didn't add the sour cream to the casserole because reheating sour cream is no good... lol

looking for enchiladas to make i come upon this recipe. it didnt sound right and after reading the other ratings wondered if it was a bad joke and should be puuled b by allrecipes. it's a waste ...