I think it probably would. The chicken sort of shreds when it is ready, so it would just be a matter of light meat vs. dark, I think. BUT...I've never tried it, so.....

This would work great with chicken breasts. I say that because I make chicken enchiladas with a similarly cooked chicken, except that I cook them on the stove. LOL I never think to get out my crock pot to cook them...

Basically to make enchiladas, you would use the same method of cooking the chicken, shred the chicken, add rice, refried beans, grated cheese (either mexican cheese or cheddar), and enchilada sauce to make a filling. Then you use 6" tortillas, either flour (which my kids prefer) or corn (which is more authentic) and roll the filling up in them, about 1/2 C per tortilla. Pour some enchilada sauce in the bottom of the pan you will use, a 9x14" pan (I think mine is 8x12"). place the rolls side by side the length of the pan and cover with the rest of the sauce. I use one of the large cans, or 2 smaller cans. Then cover with more grated cheese, whatever kind you used in the filling. Put, uncovered, in a 350-degree oven for about 30-40 minutes or until heated thoroughly. I think the last time I cooked them it actually took me 45 minutes.

I have a lot of Hispanic naighbors. I fixed these for a Complex picnic last summer and they told me that they were very authentic. Heh... there weren't any left. My daughter couldn't go, so it was a good thing I had left a few home for her!

i made this last night--yay! i used a pound of boneless/skinless thighs and two of the tiny cans of tomato/peppers. it does resemble more of a cacciatore (sp?) sauce when it's done but edub did say to drain the liquids out. it was yummy!

wish there was a use for all that left over liquid though. spicy chicken bloody maria?

I'm making it for a potluck I have to attend on tuesday.

I'm going to pretend I worked really hard on it. ;)

lucky.