Easy Green Chile Chicken Enchiladas

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• 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.