This Chicken Enchiladas recipe is always a fan favorite and super quick to make if preppared ahead of time.
Whenever I get a bag of frozen chicken breasts from Costco, three go straight in the crockpot with green enchilada sauce. Once they are fully cooked and shredded, I separate them into two servings and put them in a freezer bag until I’m ready to make them.
Once shredded in the crockpot, the chicken enchiladas are prepared and ready to go in about 45 minutes. After you try this recipe, please let me know your thoughts. Enjoy your homemade goodies!
An Easy 4 Ingredient Green Chicken Enchilada Recipe
You can serve this dish with Spanish rice, Mexican corn, beans, sour cream, guacamole, chips and salsa.
Ingredients
- 1 large 28 oz can of Mild green or red enchilada sauce
- (10) 8″ flour tortillas
- 4 large chicken breasts (fresh or frozen)
- 1 block cheddar jack cheese (shredded)
Toppings
- Cilantro
- Cotija Cheese
- Avocado
- Sour Cream
- chopped green onions
- olives
- jalapenos
Step 1: Prep
You will need a crockpot or a stockpot on a low simmer.
- Place 3 to 4 chicken breasts (frozen or thawed) in the crockpot and pour in 3/4 of the green or red Enchilada sauce. Put the crockpot on LOW and cook for 4 hours.
- Shred the chicken and leave it in the crockpot on “LOW” for another 2 hours.
If you are not serving this right away, you can place the chicken and sauce in the fridge for up to three days or in a gallon-size Ziploc bag in the freezer. I usually separate the recipe into two bags if I am serving my family of 4. Let it thaw overnight before continuing with the assembly.
Step 2: Assembly
For this step, you will need your enchilada mixture, tortillas, shredded cheese, a 1 tbsp cookie scoop, and a 9 x 13 inch baking dish. If your enchilada mix was in the freezer, you will want to take it out and keep it in the refrigerator overnight to thaw.
Create an assembly station: a large shallow bowl to dip tortillas, shredded cheese in a bowl, and a 1tsbp cookie scoop.
- Preheat the oven to 350 degrees.
- Spread 1 cup of enchilada sauce to cover the bottom of your 9×13 baking dish, then pour the remaining 1/4 of the sauce into your large shallow bowl.
- Dip and coat a tortilla with the sauce on both sides.
- Scoop 3 tablespoons of chicken enchilada mix and 2 tablespoons of shredded cheese.
- Tightly roll your tortilla, tucking in the sides, and place it in the 9 x 13 baking dish.
- Follow steps 3-5 until your baking dish is full. There should be enough room to fit 2 columns of 4 enchiladas in the pan and maybe one down the middle.
- Pour 1 cup of the enchilada mixture over the rolled tortillas, and sprinkle 1 or 2 cups of cheese over all the enchiladas to your discretion. You can add chopped jalapenos for spice or olives over top.
Step 3: Bake & Serve
- Place your baking dish in the oven to bake at 350 degrees for 30 minutes.
- Once removed from the oven, let the enchiladas cool for 5 minutes, then garnish with a finely chopped green onion, cilantro, and cotija cheese. (optional)
- Using a spatula, serve your green chicken enchiladas with Spanish rice, beans, Mexican street corn, sour cream, guacamole, chips, and salsa.
