Easy Green Chile Chicken Enchiladas7 Reviews
- Prep: 20 min
- Cook: 3 hr 30 min
- Ready In: 3 hr 50 min
“A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices. ” - by Slappy girl
Original recipe yields 24 enchiladas
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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.
- 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.
Amount Per Serving (8 total)
- 346 cal
- 11.9 g
- 43.7 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 to spri..." See morenkle over the top of the dish? The chicken ran out at about 10 enchiladas, the cheese at 7. The flavor was ok, but don't believe anything this recipe claims about quantities. "
"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..." See more"
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