Easy Green Chile Chicken Enchiladas
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Description
A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices.
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.
Nutrition Facts
serving: 24 enchiladas
calories: 385.8 kcal
carbohydrates: 44.7 g
protein: 22.3 g
saturated fat: 6.9 g
cholesterol: 64.5 mg
sodium: 194.2 mg
fiber: 7.5 g
sugar: 1.4 g
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