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:

Quickview
606k Calories
40g Protein
16g Total Fat
73g Carbs
35% Health Score
Limit These
Calories
606k
30%

Fat
16g
26%

  Saturated Fat
5g
35%

Carbohydrates
73g
25%

  Sugar
8g
10%

Cholesterol
92mg
31%

Sodium
1657mg
72%

Get Enough Of These
Protein
40g
82%

Vitamin A
5034IU
101%

Vitamin B3
14mg
72%

Vitamin C
56mg
68%

Selenium
46µg
67%

Vitamin B6
1mg
62%

Phosphorus
561mg
56%

Fiber
10g
43%

Manganese
0.72mg
36%

Magnesium
130mg
33%

Potassium
1083mg
31%

Vitamin B5
2mg
27%

Calcium
246mg
25%

Vitamin B2
0.4mg
23%

Folate
92µg
23%

Copper
0.46mg
23%

Iron
4mg
23%

Zinc
3mg
21%

Vitamin B1
0.28mg
19%

Vitamin E
2mg
14%

Vitamin K
12µg
12%

Vitamin B12
0.5µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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