Crockpot Enchilada Casserole
User Reviews
4.3
Crockpot Enchilada Casserole
Description
The Crockpot Enchilada Casserole combines rice, chicken breast, black beans, zucchini, peppers, onion, and carrots cooked together in enchilada sauce and chicken broth. The ingredients are layered in a cold crockpot and cooked on high, with stirring midway to ensure even cooking of the rice. After the chicken is shredded, shredded cheddar cheese and frozen corn are added for richness and texture. The dish is finished by gently warming to melt the cheese. The balance of vegetables, beans, and chicken with the mild red enchilada sauce creates a layered, savory casserole with tender chicken and rice infused with Southwest-inspired flavors. Served with toppings like tortilla chips, avocado, and lime wedges, it can be customized to taste and adds fresh brightness and different textures to each bite. This casserole is suited for a slow cooker meal where ingredients meld during cooking, yielding tender, cohesive layers.
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
- 15.25 oz black beans 1 can rinsed and drained (I used Kroger
- 1 teaspoon cumin
- 16 oz enchilada sauce divided, 2 cups, mild red
- 1.5 lbs chicken breast I used Simple Truth Organic
- salt to taste
- black pepper to taste
- 1 cup cheddar cheese shredded
- 1 cup corn frozen
toppings:
- tortilla chips
- cheese shredded
- sour cream
- avocado
- cilantro
- green onion
- lime etc, wedges
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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 1283mg | 53% |
| Potassium | 1002mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 6060IU | 121% |
| Vitamin C | 68mg | 76% |
| Calcium | 206mg | 21% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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