Slow Cooker Chicken Enchilada Casserole
Are you looking for a fresh new dinner recipe? This slow cooker chicken enchilada casserole is the perfect dish to make when you want something warm and comforting. It's easy to prepare, so it's great if you have a busy schedule or are just starting out in the kitchen. Plus, this recipe is loaded with extra veggies!
Servings 8
Calories 349kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup chicken broth
- 15 oz can black beans drained and rinsed
- 1 cup diced zucchini 1 small zucchini
- 1 cup frozen corn kernels
- 1/2 cup diced red pepper 1/2 red bell pepper
- 1 jalapeno pepper diced and ribs and seeds removed
- 1/2 cup diced red onion
- 8 oz corn tortillas
- 8 oz shredded cheese
Instructions
- Add all ingredients except tortillas and cheese to slow cooker and stir to combine
- Cover and cook on high for 2-3 hours or low for 4-6 until chicken is cooked through
- Remove and shred chicken and return to slow cooker
- Roughly chop the tortillas and stir into mixture along with 4 oz of the cheese
- Top with remaining cheese, cover and let continue to cook for about 30 minutes on high
Notes
- if subbing leftover cooked chicken or cooked ground meat for raw, reduce initial cooking time by half
- feel free to sub different veggies if desired, see list above for recommendations
- leftovers can be stored in fridge up to 3 days or in freezer with all air removed for 3 months
- can be prepped ahead to the point of adding the tortillas and cheese, then refrigerated in a separate baggie or container until ready to cook
Nutrition
Calories: 349kcal | Carbohydrates: 34g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1024mg | Potassium: 677mg | Fiber: 7g | Sugar: 5g | Vitamin A: 932IU | Vitamin C: 20mg | Calcium: 194mg | Iron: 2mg