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enchilada casserole
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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!
Course Dinner
Cuisine Mexican
Keyword Crockpot Enchilada Casserole
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 5 servings
Calories 487kcal
Author Lauren Brennan

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