Healthy Crock Pot Chicken Enchilada Casserole

5 from 11 votes

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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!

Enchilada Casserole

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:

Enchilada Casserole
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.

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

Enchilada Casserole
Rinse and drain a can of black beans…

Chicken Enchilada Casserole
…and dump those bad boys in.

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

Chicken Enchilada Casserole
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.

Chicken Enchilada Casserole
Like I said, place those babies up on top.

Enchilada Casserole
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!

enchilada casserole

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!

5 from 11 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.

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
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Recipe Rating




47 Responses
  1. Valentina | The Baking Fairy

    5 stars
    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!

  2. Bonita

    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

  3. Shawn @ I Wash You Dry

    5 stars
    This looks so great! I love how it’s packed full of veggies. I can definitely use more veggies in my life right now! 🙂

  4. LAURA-LEE HUBERT

    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.

  5. Wendy

    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.

  6. Genius Ways To Use Up Vegetables - Treasured Mom

    […] Healthy Crockpot Enchilada Casserole made by Lauren’s Latest – Here’s another one that really packs a veggie punch with zucchini, peppers, onion, carrots, and corn.  Go ahead and throw a few more in there, too. […]

  7. Alicia

    5 stars
    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!

  8. Healthy Recipes : Healthy Crockpot Enchilada Casserole...a low-fat dinner packed with veggies, chi... - Fitness Magazine | Magazine numéro 1 fitness, mode de vie, santé, bien-être, workouts

    […] -Read More – […]

  9. Natalie Minnick

    Sounds delicious! Will have to try this when the weather cools down (even having the crockpot on makes me apartment warm). 😋

    1. Lauren

      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.

  10. 5 Delicious (and Healthy) Slow Cooker Recipes that your Family and Friends will LOVE! – Told you, Tori.

    […] Since there are so many veggies in this recipe, It does produce a lot of extra “juice.” I actually pulled out my colander and strained the entire casserole before adding in the frozen corn, the last cup of enchilada sauce, and cheese. It eliminated the runny portions and made it a much more solid dish. The original recipe was actually for chicken enchilada casserole, but I decided that I wanted to substitute lean, ground turkey. If you prefer chicken, follow the exact recipe from Lauren’s Latest. […]

  11. Lesly

    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?

  12. Jill Shelley

    5 stars
    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.

  13. 8 Essential Spices to Keep in Your Pantry | Openfit

    […] seafood, sprinkle it on rice and beans, or toss it into your next stew. Or, try this recipe for Crock Pot Chicken Enchilada Casserole. It’s seasoned with cumin and can satisfy even the strongest cravings for rich Mexican […]

  14. Mary T.

    The flavor is great. But the cooking time is way off. It actually took 6 hours for the rice and all the veggies to not be crunchy and cooked completely. I may use frozen carrots along with the frozen corn. And may even cook the rice separately and add it in at the end just to make sure it’s cooked all the way. Love the enchilada flavors. Overall a really great recipe. Thanks!

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