Green Chile Chicken Enchiladas
Prep time: 3 hours 15 mins
Cook time: 45 mins
Total time: 4 hours
  • 2 chicken breasts
  • 2 cups of chicken broth
  • 1 clove fresh garlic, minced
  • ½ tsp paprika
  • ½ tsp chile powder
  • ¼ tsp dried red chili pepper flakes
  • ½ tsp oregano
  • 1 tomato
  • 1 28oz can Las Palmas Green Chile Enchilada Sauce
  • 2 cups shredded Mexican blend cheese (cheddar & jack)
  • 13 corn tortillas
  • Olive oil
  1. Pour 2 cups of chicken broth into a crockpot and set on "high".
  2. Add chicken breasts and all seasonings, then cover for 3 hours.
  3. Turn chicken over halfway through.
  4. Transfer chicken to a plate and shred with 2 forks.
  5. Pour 1 cup of the seasoned chicken broth from the crockpot over the shredded chicken.
  6. Preheat oven to 350 ºF.
  7. Heat 2 tbsp olive oil over low heat in a small skillet.
  8. Place corn tortilla in skillet for 10 seconds on each side, and transfer to a paper towel to pat out excess oil.
  9. Dip tortilla in can of enchilada sauce.
  10. Add a few tablespoons of chicken and cheese to the center of the tortilla, then roll and fix seam-side down in a greased 9x13 baking dish.
  11. Once all tortillas are rolled, cover with remaining enchilada sauce.
  12. Top with cheese and diced tomatoes.
  13. Bake at 350 ºF for 45 minutes.
  14. Let stand 10 minutes before serving.
Recipe by My San Francisco Kitchen at