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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!

Warning

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
  • 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
  • Water
    Water
    236.59 ml

Nutrition Facts

View nutrition facts
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