Healthy Crockpot Enchilada Casserole
The recipe Healthy Crockpot Enchilada Casserole can be made in about 3 hours and 15 minutes. This recipe serves 6. Watching your figure? This gluten free recipe has 609 calories, 41g of protein, and 17g of fat per serving. For $2.79 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 94 people were impressed by this recipe. A mixture of red bell pepper, chicken broth, shredded cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. It works well as a main course. It is brought to you by Laurens Latest. This recipe is typical of Mexican cuisine. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. Try Healthy Crockpot Breakfast Casserole, Healthy Chicken Enchilada Casserole with Brown Rice, and Quick Weeknight Enchilada Casserole, from the Everyday Healthy eCookbook for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
1 - 15.25 oz can black beans, rinsed and drained
1 cup carrot, diced
1.5 lbs chicken breasts
1 cup chicken broth
1 teaspoon cumin
16 oz. mild Red Enchilada Sauce, divided
1 cup frozen corn
1 green pepper, diced
1 red pepper, diced
1/2 large red onion, diced
salt & pepper, to taste
1 cup shredded cheddar cheese
toppings: tortilla chips, shredded cheese, sour cream, avocado, cilantro, green onion, lime wedges, etc..
1 cup long grain white rice
1 small zucchini, diced
Equipment:
slow cooker
Cooking instruction summary:
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.
Step by step:
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.
2. 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.
3. Serve and top with any desired toppings.
Nutrition Information:
covered percent of daily need
