- 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
- 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.
- 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.
04/03/2018
recipepes.com
Easy Green Chile Chicken Enchiladas, recipe
PT15M
PT1H
5
455 calories
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