Crockpot Chicken Enchilada Casserole

This post may contain affiliate sales links. Please read my disclosure policy.

This Crockpot Chicken Enchilada Casserole is easy, delicious, and full of vegetables. It’s a kid-approved recipe that is perfect for dinner! I also have a non-crockpot version (Chicken Enchilada Casserole) too!

Crockpot Chicken Enchilada Casserole | Kid-Approved

This healthy Crockpot 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.

Main Ingredients Needed

This list may look long but trust me the prep is minimal! This crockpot chicken enchilada casserole is still nice and easy. Here’s what you’ll need:

• Long Grain White Rice – you can also use brown rice, but the cooking time might be longer. It’s super important that you keep an eye on the rice so that it doesn’t overcook. If you’re not into that, simply cook separately and mic in after.
• Chicken Broth – to help everything cook together while adding some flavor. Vegetarian? Simply use vegetable broth instead.
• Zucchini, Green Bell Pepper, Red Bell Pepper, Carrots + Red Onion – all of the veggies that come together and make this casserole healthy.
• Black Beans – for protein! You could also use pinto or cannellini beans if that’s all you have.
• Cumin – for some more savory flavor.
• Red Enchilada Sauce – either use your favorite store-bought brand or use my homemade enchilada sauce.
• Chicken Breasts – more protein! I put these babies in thawed and raw. If you want to create a vegetarian meal leave this out.
• Salt + Pepper – don’t forget to season!
• Cheddar Cheese – this is all melty and delicious right on top of the whole casserole.
• Frozen Corn – this is cooked right near the end. So yummy!

How to Make Crockpot Chicken Enchilada Casserole

For full details on how to make Crockpot Chicken Enchilada Casserole, see the recipe card down below 🙂

Prep Veggies

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.

Add Ingredients to Crockpot

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. Cover with more salt, more pepper, and more red enchilada sauce.

Cook + Check Rice

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.

Shred Chicken + Add Frozen Ingredients

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!

More Enchilada Recipes to Try!

• Chicken Enchiladas
• Sour Cream Chicken Enchiladas
• Red and Green Enchiladas
• Enchilada Stuffed Mushrooms
• Zucchini Enchiladas
• Enchilada Dip
• Enchilada Bowls
• Pork Enchiladas

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:

Print Pin It

4.75 from 16 votes

Crockpot Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is easy, delicious, and full of vegetables. It's a kid-approved recipe that 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
• ▢ 15.25 oz black beans 1 can 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 cheddar cheese shredded
• ▢ 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 the 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