Easy Green Chile Chicken Enchiladas Recipe - Allrecipes.com
Easy Green Chile Chicken Enchiladas Recipe
  • READY IN ABOUT 4 hrs

Easy Green Chile Chicken Enchiladas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 enchiladas Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 3 hrs 30 mins
  • READY IN 3 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2009

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

 
Most Helpful Critical Review
Sep 08, 2009

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 sprinkle 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.

 

7 Ratings

May 04, 2011

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 of space and time.

 
May 05, 2011

I used less tortillas about a dozen and more cheese... They turned out delicious!

 
Oct 25, 2011

This was the first time my girlfriend and I had ever made green enchiladas, and they came out EXCELLENT! We loved this recipe and will use it again and again. The dipping of the shells into the sauce allowed for them to be soft and moist without being drowned in the sauce. We loved it!

 
Apr 06, 2013

Very good! I roasted 2 chickens and made homemade cream of chicken soup. Added this to the Herdez green salsa, I also chopped up half a dozen Hatch chilies to add more heat. Thank You Sloppy Girl! Keeper:):)

 
Apr 18, 2013

This is a nice way to make a very quick green chile enchilada dinner, but I was hoping for a recipe, rather than a serving suggestion for canned green chile sauce. I suppose that adding the shredded zucchini makes it at least a glorified serving suggestion, but it hardly seems like a recipe. We don't need a recipe to open a can of sauce and put cheese on top. I'm not complaining about starting with a can of sauce, but I expect more than this from a recipe.

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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