If you thought cooking was only for the pros, it's time to think again. You have the power to make healthy meals with minimal effort. One-pot cooking is a great way to do this! Whether you're cooking for one or multiple, these recipes will help you save time, money, and stress in the kitchen.
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Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchiladas will change your life! Throw everything in your slow cooker, and in only 2 hours, dinner is served. Not only is this recipe delicious the day you make it, but it makes killer leftovers! It is good reheated, added to your favorite buddha bowl, or thrown in a tortilla. Your options are endless!
Prep: 15 Minutes Cook: 4 hours Total: 4 hours 15 minutes
FAT 5 CARBS 48 PROTEIN 33 INGREDIENTS
1.5 lbs. boneless, skinless chicken breast
1 15-oz. can of pinto beans, strained and rinsed
2 cups minute brown rice
One large green pepper, chopped.
One large yellow pepper, chopped.
1/2 large yellow onion, chopped
One tablespoon of minced garlic
3 cups enchilada sauce
1/2 tablespoon Frank’s hot sauce (or apple cider vinegar)
salt, to taste
1 cup water
INSTRUCTIONS
Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and ensure chicken and rice are submerged under all wet ingredients.
Cover the slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
When the chicken is fully cooked, remove it from the slow cooker and cut it into small chunks. Could you place it back into your slow cooker and mix?
Serve with Greek yogurt, avocado, cheese, or any topping of your choice!
TIPS & NOTES 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.
NUTRITION FACTS Serving Size: 1/6 Calories: 347 Sugar: 5 Sodium: 1339 Fat: 5 Carbohydrates: 48 Fiber: 9 Protein: 33
