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
Healthy Crockpot Enchilada Casserole
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.
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.
Valentina | The Baking Fairy says
This sounds fabulous! I’m totally with you on the 12 pounds of Christmas, like… where did all this food come from?! I am loving the idea of crockpot enchiladas, and I totally appreciate all the veggies you snuck in there!
Jay Crutchfield says
Lauren, I love enchiladas and I love slow cooker recipes so I REALLY love this recipe, thanks! 🙂
Winn says
Yum! 2 hours on high?
Marilyn Brennan says
Yum, and healthy. Sounds really good on a cold day like this.
Bonita says
My husband loved it…(even if the rice was overcooked & the carrots were chewy…he wants to put it on a flour tortillas with sour cream & salsa for lunch…I will make it again…Bonita
Shawn @ I Wash You Dry says
This looks so great! I love how it’s packed full of veggies. I can definitely use more veggies in my life right now! 🙂
LAURA-LEE HUBERT says
I made this yesterday, and stirred it after 2 hours, but the rice was not cooked. I waited another hour/hour and a half and saw that the rice was cooked, so I stirred in the cheese and more enchilada sauce, but the rice had turned to mush. Have you ever made this on low? If so, how did it turn out? This had good flavor, but I think next time I might make the rice separately, and possibly just reduce or eliminate the chicken broth so that it’s not too soupy, and serve it over rice.
A says
Do you know how many calories the meal is per serving?
Katie says
Crockpot Chicken Enchilada
Loretta says
Enjoy
Wendy says
I made this today for a potluck at my husband’s work…the rice just would not get soft 🙁
I followed the recipe exactly but the rice was still crunchy at the 3 hr mark. After almost another hour it was still not done. So disappointed.
Alyce says
This looks really good..
Alex says
Such a great recipe
J says
Do you have nutrition info on this? Looks yummy!
Christy says
Looks quick and easy!
Mary says
Looks delicious!!
Kenneth Cullens says
How about the rice cooked separately? Maybe defeats the purpose of the crockpot I’m gonna guessing. Anyways, thank you!
Lauren says
There is always that option 🙂
Marilyn says
Such an easy delicious recipe! Thanks for posting!
Christina says
I just pinned this. Going to try it next week. I even think all 3 kids might eat it. That’s magical.
Alicia says
I will be trying this tonight. I’m going to leave out the rice & broth to cook seperately, and crockpot on LOW for 4 hours because I won’t be home to watch the rice. My crockpot usually cooks defrosted chicken in this time frame & I don’t have to worry about them getting dried out from the HIGH setting. I’ve been really striking out on dinners lately, bad juju for some reason right now! So fingers crossed this works!
Natalie Minnick says
Sounds delicious! Will have to try this when the weather cools down (even having the crockpot on makes me apartment warm). 😋
Lily says
So, you put the rice in the crockpot uncooked? Can you use brown rice with the same timing and result?
Lauren says
Every crockpot seems to have different temps they cook at so the recipe is just a ballpark. If you’re going to use brown rice, the cooking time will increase, though I don’t know how much. I’ve never tried it so I’m not sure how it would work.
Megan says
Looks like the perfect weeknight meal!!! Can’t wait to try it.
Megan mann says
Looks delicious!
Lesly says
Has anyone tried this in a pressure cooker? I am thinking cooker the chicken and rice for 6 mins, then add the veggies for another 6 – 8 mins. Thoughts?
Cortney says
Can you freeze this?
Jamielee Stoodley says
This seems like a very easy enchilada recipe! And anytime I can use the crockpot is a score!
Jennifer Brooks says
This looks yummy. Will try this soon!!
Jill Shelley says
This was a winner tonight! I know I will be making it again and again. Love the flavor! I did make the rice separately, and I did use brown rice instead of white. And I didn’t have a zucchini so I put in a little more red pepper. But those were the only changes. Great recipe! Thank you.
Sandra says
Is the rice necessary for the flavor and integrity of the dish, or is it just for substance?
Thank you…
Lauren says
Added to make the dinner more substantial.