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crockpot chicken enchilada casserole on a white plate with sour cream and avocado slices on top

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!
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


  • 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


  • tortilla chips
  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • green onion
  • lime wedges etc.


  • 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.


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