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Easy Green Chile Chicken Enchiladas

Rated as 3.33 out of 5 Stars
4

"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

3 h 50 m servings 346
Original recipe yields 8 servings (24 enchiladas)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 346 calories; 11.9 43.7 18.8 57 84 Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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 ...

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

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 Gi...

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 ...

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 shr...

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 w...

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 sto...