Healthy Crockpot Enchilada Casserole
Try this Healthy Crockpot Enchilada Casserole recipe, or contribute your own.
Try this Healthy Crockpot Enchilada Casserole recipe, or contribute your own.
- salt & pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 green pepper diced
- 1 cup frozen corn
- 1 red pepper diced
- 1 cup carrot diced
- 1 cup long grain white rice
- 1 small zucchini diced
- 1/2 large red onion diced
- 1 - 15.25 oz can black beans rinsed and drained {i used kroger}
- 16 oz. mild red enchilada sauce divided {2 cups}
- 1.5 lbs chicken breasts {i used simple truth organic}
- toppings: tortilla chips shredded cheese, sour cream, avocado, cilantro, green onion, li
- Carbohydrate 31.3952237815657 g
- Cholesterol 264.65 mg
- Fat 57.8794345075758 g
- Fiber 3.41870670093182 g
- Protein 69.127632310606 g
- Saturated Fat 20.3134648042929 g
- Serving Size 1 1 -6 serving (732g)
- Sodium 449.780696969697 mg
- Sugar 27.9765170806338 g
- Trans Fat 4.66438806060606 g
- Calories 932 calories
Step-by-step
- 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.
My Go-To Weeknight Meal: Healthy Crockpot Enchilada Casserole
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that the whole family enjoys is a constant challenge. That's why I'm so thrilled to share my recipe for Healthy Crockpot Enchilada Casserole. This recipe is a lifesaver on those hectic weeknights when I simply don't have the energy (or the time!) to spend hours slaving over a hot stove. The beauty of this dish lies in its simplicity and versatility. The crockpot does all the work, allowing the flavors to meld beautifully while I focus on other things – like helping with homework, tackling a mountain of laundry, or just enjoying a much-needed moment of peace and quiet.
This enchilada casserole is surprisingly healthy too. I've swapped out some of the heavier ingredients found in traditional recipes, opting for lean chicken breast and plenty of colorful vegetables. The result is a flavorful and satisfying meal that’s packed with protein and fiber, keeping everyone feeling full and energized without the guilt. And the best part? It’s incredibly easy to customize. Feel free to add your favorite vegetables, beans, or even different types of cheese. I often add a sprinkle of fresh cilantro or a dollop of Greek yogurt for an extra burst of flavor and creaminess.
One of the things I love most about this recipe is how effortlessly it adapts to my family's ever-changing needs. Some nights, it's a quick weeknight dinner, ready in a few hours. Other times, it’s a perfect make-ahead meal for a busy weekend. I can prep everything in the morning, toss it in the crockpot, and come home to a delicious, ready-to-eat dinner, freeing up precious evening time for family activities. It’s a testament to the power of slow cooking – a simple technique that yields incredible results, saving me time, energy, and stress. The crockpot has become an indispensable tool in my kitchen, a reliable friend that always delivers a satisfying and stress-free meal. This enchilada casserole is just one example of its versatility and delicious capabilities.
Beyond its convenience and delicious taste, this casserole offers a wonderful opportunity for meal prepping. I often double the recipe on the weekends and freeze portions for those even busier weeknights when even the thought of cooking feels overwhelming. It's a feeling of accomplishment knowing I have healthy, homemade meals readily available, waiting to be reheated and enjoyed. This little bit of planning significantly reduces the nightly dinner-time stress, leaving me feeling more organized and in control of my time and energy. For a busy mom like me, that’s priceless.
So, if you're looking for a healthy, delicious, and convenient weeknight meal that the whole family will love, give this Healthy Crockpot Enchilada Casserole a try. It's a recipe that has become a staple in my home, and I'm confident it will quickly become a favorite in yours too. The combination of savory chicken, vibrant vegetables, and creamy cheese is simply irresistible. But don't just take my word for it; give it a try and see for yourself the magic of a slow-cooked, healthy, and family-friendly meal. You won't be disappointed!
Pro-Tip: For extra flavor, marinate the chicken in a mixture of lime juice, chili powder, and cumin for at least 30 minutes before adding it to the crockpot.
Serving Suggestions: Serve with a side of brown rice, a fresh salad, or your favorite Mexican-inspired sides. The possibilities are endless!
