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Easy Green Chile Chicken Enchiladas

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

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 425 people have saved this

Prep Time:
20 Min
Cook Time:
3 Hrs 30 Min
Ready In:
3 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 24 enchiladas
 

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 (19 ounce) cans green enchilada sauce
  • 24 corn tortillas
  • 1 cup 2% shredded Mexican style cheese
  • 1 large zucchini, shredded

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 346 | Total Fat: 11.9g | Cholesterol: 57mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Warren 
I was suspect from the beginning when I read there were 24 tortillas jammed into a 9x13 dish,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Christi 
I changed the recipe a bit, I used flour tortillas, mixed up white and dark chicken meat and... MORE

 
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