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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

346 calories; 11.9 g total fat; 57 mg cholesterol; 84 mg sodium. 43.7 g carbohydrates; 18.8 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2009
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 Read More
(24)

Most helpful critical review

Rating: 1 stars
09/08/2009
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. Read More
(57)
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
09/28/2009
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 Read More
(24)
Rating: 1 stars
09/08/2009
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. Read More
(57)
Rating: 4 stars
09/28/2009
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 Read More
(24)
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Rating: 1 stars
05/04/2011
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. Read More
(20)
Rating: 4 stars
05/05/2011
I used less tortillas about a dozen and more cheese... They turned out delicious! Read More
(9)
Rating: 5 stars
10/25/2011
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! Read More
(6)
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Rating: 4 stars
04/07/2013
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:):) Read More
(6)
Rating: 2 stars
04/18/2013
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. Read More
(3)
Rating: 5 stars
03/29/2016
I cut the chicken breast into thin strips for faster browning in a skillet with olive oil and a dash of garlic. I shredded the chicken and used one 29 oz. can of green chilies enchilada sauce with 8 large flour tortillas in a 9x13 Pyrex dish. I also mixed the Mexican fiesta cheese with shredded quesadilla cheese and used the suggested zucchini. It was great and very easy! Read More
(2)
Rating: 4 stars
06/16/2016
Changed the receipe to more of a cassarole to avoid all the time on rolling corn tortillas and hot oil mess. Put green sauce in bottom of pan corn tortillas over sauce breast meat from store bought rotisserie chicken shredded Mexican cheese mix grated zucchini tortillas over it more cheeses and sauce. 375 for about 30-35 minutes because I like bubbling hot food and melted chesse. It was delicious the next day for breakfast. Read More