6-Ingredient Green Chile Chicken Enchiladas {Gluten Free + Double Batch for the Freezer}
Serves: 28 enchiladas
  • Family size pack of chicken breasts (about 5-6 breasts)
  • 2 - 16 oz jars green chile salsa, salsa verde, or enchilada sauce
  • 2 cups shredded Mexican cheese
  • 28 small corn tortillas (5-6 inch size)
  • 2 - cans re-fried black beans
  • 1 pack taco seasoning (I like Mrs. Dash)
  • Any desired toppings
  1. Add chicken, taco seasoning, and ¼ cup chicken to the slow cooker. Cook on high for 3-4 hours, until chicken is cooked through and can easily be shredded.
  2. Warm up re-friend beans on stove or in the microwave so they are easy to spread.
  3. Set out both of your baking dishes. You will be able to get 14 enchiladas for each pan using this recipe.
  4. Pour a small amount of the green chile sauce into the bottom of each pan and spread evenly.
  5. To make enchiladas, spread a small amount of beans on the tortilla.
  6. Add a little of the shredded chicken and gently roll up the tortilla.
  7. Place seam side down in the pan and repeat until both pans are full.
  8. Top each pan of enchiladas with a jar of green chile salsa.
  9. Add 1 cup of cheese to the top of each batch.
  10. To bake, set the oven to 400 degrees and bake for 25 minutes.
  11. To freeze, cover with foil, label with directions, let cool, and then place in freezer.
*To cook after frozen, thaw in fridge and cook according to normal directions OR to cook from frozen, heat oven to 400 degrees and cook covered with foil for 40 minutes, Remove foil and continue cooking until heated through.
*If tortillas are cracking as you roll them up. wrap a small stack in a wet paper towel and microwave for 15 seconds. This will make them more pliable.
Recipe by Gluten Free Jess at https://glutenfreejess.com/2016/06/06/6-ingredient-green-chile-chicken-enchiladas-gluten-free-double-batch-for-the-freezer/