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Healthy Crockpot Enchilada Casserole

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Is anyone else fighting the 12 pounds of Christmas?

SO MUCH good food laying around! So many friends dropping off plates of goodies! So many opportunities to eat out and ‘celebrate the season’. So much chocolate. I don’t remember liking pastries THIS much!

I try to ALWAYS cook good food {since, after all, my job is to develop new recipes} but at Christmas time, food just tastes better.

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I think the ‘good cheer’ of Christmas is code for chubby and happy {which I have been for the entire month of December…ahem.} I dunno, man. But this mama is ready for green juice, smoothies, salads and all.the.kale. I’m not making any resolutions for 2017, but I am trying to take baby steps towards a healthier lifestyle. This recipe is like one of those baby steps. This Enchilada Casserole has 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:

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Healthy Crockpot Enchilada Casserole

Prep

Cook

Total

Yield 4-6 servings

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

  1. 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.
  2. 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.

Courses Dinner

Cuisine Mexican

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Comments

  5. 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

    Reply

  7. 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.

    Reply

  11. 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.

    Reply

  17. How about the rice cooked separately? Maybe defeats the purpose of the crockpot I’m gonna guessing. Anyways, thank you!

    Reply

  20. 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!

    Reply

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

    Reply

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