Easy Green Chile Chicken Enchiladas

These fresh tasting chicken enchiladas are bathed in lots of zippy green enchilada sauce and tamed with just a bit of shredded 2% cheese.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 386 Calories

Ingredients

• 4 skinless, boneless chicken breast halves
• 24 corn tortillas
• 1 large zucchini, shredded
• 2 (19 ounce) cans green enchilada sauce
• 1 cup 2% shredded Mexican style cheese

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step 2

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.

Step 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.

Step 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.