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Slow cooker chicken enchilada casserole

Slow cooker chicken enchilada casserole

By Fabio Costantino
15’ Prep time
240’ Cook time
255’ Total time
347 Calories
6 Serving

Summary

This slow cooker chicken enchilada casserole will change your life! throw everything in your slow cooker and in only 3 hours dinner is served.
Fabio Costantino 0 Followers

Step by Step

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Step 1

Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.
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Step 2

Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
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Step 3

When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.
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Step 4

Serve with Greek yogurt, avocado, cheese, or any topping of your choice!

Tips and Warnings

  • The spiciness of this dish depends on how spicy your enchilada sauce is.
  • We have only tested this recipe specifically with minute brown rice and no other grains.
  • Feel free to add 1/4 to 1/2 cup of water at the end for a saucier casserole.

Ingredient

  • Salt
    Salt
    1
  • Water
    Water
    236.59 ml
  • Large yellow onion
    Large yellow onion
    0.5
  • Boneless skinless chicken breast
    Boneless skinless chicken breast
    6.8 kg
  • Canned pinto beans
    Canned pinto beans
    425.24 g
  • Enchilada sauce
    Enchilada sauce
    709.76 ml
  • Frank’s hot sauce
    Frank’s hot sauce
    7.39 ml
  • Large green pepper
    Large green pepper
    1
  • Large yellow pepper
    Large yellow pepper
    1
  • Minced garlic
    Minced garlic
    14.79 ml
  • Minute brown rice
    Minute brown rice
    473.18 ml
  • Canned pinto beans
    Canned pinto beans
  • Minute brown rice
    Minute brown rice

Nutrition Facts

View nutrition facts
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