Healthy Crock Pot Chicken Enchilada Casserole

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This Healthy Crock Pot Chicken Enchilada Casserole is easy, delicious, and full of vegetables. This kid-approved recipe is perfect for dinner!

This Healthy Crock Pot Chicken Enchilada Casserole is all the yummy flavors of a pan of enchiladas, but made in a crockpot with nearly zero grams of fat. Plus I filled it up with veggies galore!

My only caution for this recipe is to not cook the daylights out of it. Overcooked rice is not delicious. So, start stirring and checking in after 2 hours. I know that seems like very little time in the crockpot, but I promise this one step will ensure an evenly cooked, tasty meal.

Here’s how to make it:

So, the biggest reason I can claim this recipe is so healthy is because I pack it full of veggies! Chop up some red onion, zucchini, carrots, red peppers and green peppers. This is the most prep work you do for this entire recipe.

Throw those veggies into your crockpot with some rice and chicken stock {which are hiding under all those veggies!}

Rinse and drain a can of black beans…

…and dump those bad boys in.

Pour in a little red enchilada sauce, salt and pepper and stir.

Then grab some chicken breasts and pop those up on top of the rice and veggie mixture. I use Simple Truth Organic {Kroger} brand that I order online from Fred Meyer. Clicklist is my saving grace, ya’ll.

Like I said, place those babies up on top.

Cover with more salt, more pepper and more red enchilada sauce. Cover and cook two hours. Stir and check to see if your rice is done cooking. Things should look fluffier than when you left…and your chicken should be just about done! You may need to cook another 30 minutes to an hour, depending on how efficient your crockpot is. Once your chicken is cooked and rice is done, remove the chicken and shred. Then stir it back in with some cheese, frozen corn and more enchilada sauce if you like things saucy. Heat it through to melt the cheese {only a few more minutes} and then serve!

It’s a comforting and hearty meal, which, for me seems odd considering its a super healthy dinner.

Either way, it’s delicious and a great way to sneak those veggies and lean proteins into your kiddos! Love love love it. Save this one for your new years resolutions!

Have a great day, friends! Printable recipe below:

More Enchilada Recipes to Try!

• Amazing Chicken Enchiladas
• Chicken Enchilada Casserole Recipe
• Green Chile Sour Cream Chicken Enchiladas
• Red and Green Enchiladas
• Enchilada Stuffed Mushrooms
• Zucchini Enchiladas
• Cheesy Beef Enchilada Dip
• 20-Minute Chicken Enchilada Bowls
• Cheesy Green Chile Pork Enchiladas
• My Chicken Enchiladas

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4.84 from 12 votes

Healthy Crockpot Enchilada Casserole

This Healthy Crock Pot Chicken Enchilada Casserole is easy, delicious and full of vegetables. This kid approved recipe is perfect for dinner!

servings 5 servings

Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 15 mins

Ingredients

• ▢ 1 cup long grain white rice
• ▢ 1 cup chicken broth
• ▢ 1 small zucchini diced
• ▢ 1 red pepper diced
• ▢ 1 green pepper diced
• ▢ 1/2 large red onion diced
• ▢ 1 cup carrot diced
• ▢ 1 15.25 oz can black beans rinsed and drained, I used Kroger
• ▢ 1 teaspoon cumin
• ▢ 16 oz. mild Red Enchilada Sauce divided, 2 cups
• ▢ 1.5 lbs chicken breasts I used Simple Truth Organic
• ▢ salt & pepper to taste
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup frozen corn

toppings:

• ▢ tortilla chips
• ▢ shredded cheese
• ▢ sour cream
• ▢ avocado
• ▢ cilantro
• ▢ green onion
• ▢ lime wedges etc.

US Customary - Metric

Instructions

• In a cold crockpot, stir together rice, chicken broth, zucchini, red peppers, green peppers, red onion, carrot, black beans, cumin, 1/2 cup enchilada sauce and salt and pepper. Top with chicken, more salt and pepper. Pour over another 1/2 cup of enchilada sauce, cover and cook on high for 3 hours. Stir after 2 hours and check rice doneness. After 2 hours, adjust cooking time until rice is just finished cooking.
• To finish, remove chicken and shred. Replace back into the crockpot. Stir in another cup of enchilada sauce {if desired}, shredded cheese and frozen corn. Switch crockpot to low, cover and cook another 10-15 minutes until cheese is melted. Serve and top with any desired toppings.

Nutrition

Calories: 487kcal | Carbohydrates: 52g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1283mg | Potassium: 1002mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6060IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 2.5mg

Course: Dinner

Cuisine: Mexican

Keyword: Crockpot Enchilada Casserole