- 8 boneless skinless chicken thighs (or breasts, if preferred)
- 3 cups enchilada sauce
- 1/2 onion (medium, diced)
- 4 ounces green chilies
- 8 corn tortillas (10-inch)
- 12 ounces jack cheese (Monterrey, grated)
- 2 green onions (chopped)
PER SERVING *
|Calories760Calories from Fat430|
|% DAILY VALUE*|
|Calories from Fat430|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Christy Pacha 10 days ago
So good! Be careful not to overlook meat in the crockpot though
Cook123 13 days ago
So good. Added sautéed red and yellow peppers, onions, and spinach to make it a bit healthier . Increased the sauce to balance out the extra veggies. Will make again and again
Carolyn 4 Oct
Very tasty and easy. I didn’t shred the chicken, just cooked it in thin strips. Added red bell peppers and mushrooms and simmered in salsa. Stuffed and rolled the tortillas, drizzled additional salsa ant topped with Monterey Jack cheese. Garnished with green onions, sour cream and guacamole. Served with Spanish rice. Delish !
perrien 19 Sep
Easy and tastes great!
Johnathan D. 9 Sep
good. the recipe list on yummly is different than the list in the directions... chicken breasts not thighs and flour tortillas not corn. otherwise this is delicious and easy.
Clark 24 Aug
great .... modified a little for more flavor.... will make again
Daniella Briseno 3 Aug
Easy fast and delicious
Maria Santonato 7 Jul
Great, easy to follow recipe. I read comments first; and as some thought original recipe “bland” I made adjustments as follows: subbed red onion for white, jalapeños for mild green chili’s, used a cup each of spicy and mild enchilada sauces. Also used a four cheese blend. Would definitely make again!
Kiersten 17 Jun
It was quite bland so I had to play around with different spices — cumin, white pepper, chili powder, cayenne, etc. As for the cheese, asadero is fantastic if you can get it
Jesse (Daddy) Vasquez 10 Jun
Perfect. My first time ever trying something like this. My family loved them
Winter H. 13 May
My family and i liked it but it wasnt the best enchilada recipe weve tried
Janet P. 6 May
It was really good. i used EVOO infused with garlic in it when cooking the chicken. Great flavor.
Laura P. 4 May
Incredibly easy and juicy!
Karyn Bowman 4 May
amazingly delicious...we added a few things like sauteed peppers and onions and black beans topped with cilantro green onions and cheese!! so so good! the sauce was a hit
Alyssa 15 Apr
It turned out pretty well! I really enjoyed the balance of flavors. It wasn’t too hard to make at all.
Jillian L 6 Apr
Some lime topping and cilantro and the dish was a hit.
Alethia C. 25 Mar
to salty. i didnt modify the recipe
Megan E. 24 Feb
I had some chicken precooked and shredded so that cut the cook time down by 4 hours. But I added a bit too much liquid and it wasn’t thickening, so I dried some corn tortilla strips and called it Chicken Enchilada Soup. Still 10/10, and low-carb friendly without the tortilla.
Jennifer K. 28 Jan
I used stewed tomatoes, diced tomatoes with chili’s and a few ounce of spaghetti sauce because that’s what I had. Not bad!
Hey Your Hinus 26 Jan
Not much flavor needed more spice and heat. Error with the directions to use corn or flour tortillas it lists both. Green onions made the recipe pop overall a good recipe when you doctor it up a bit.
Danette N. 14 Jan
Great recipe. Love these. Poached chicken breasts, shredded, then cooked in skillet with her homemade enchilada sauce, used jalapenos instead of diced chiles.
Ky 6 Jan
Crispy to perfection
David N. 26 Dec 2017
Used green enchilada sauce and home made tortillas great recipe that I will be doing again
Ryan Vangsnes 23 Dec 2017
Definitely making again. Used green enchilada sauce.
Kathy 28 Oct 2017
Great flavor. Didn’t preheat the instructions to slow cook, so I poached the chicken and then shredded it and simmered in the enchilada sauce for another 40 minutes. Turned out great.
Emma Kate 11 Oct 2017
Really good! I used homemade enchilada sauce to cut down on the sodium. I also used chicken breasts and added a can of drained black beans to the crock pot after the chicken had finished cooking. Will definitely make again! Next time I might add some more onion or use Queso Blanco to add a little more freshness.
Sam 21 Sep 2017
They were delicious!
Purvis 12 Aug 2017
Great recipe easy to make and delicious
Susan P. 10 Aug 2017
Delicious...Use Frontera enchilada sauce...it comes in a pouch
Caroline Boattini 6 Aug 2017
so delicious! My husband and I ate them all week, they reheated really well too!