This Slow Cooker Chicken Enchilada Casserole will change your life! Throw everything in your slow cooker and in only 3 hours dinner is served.
Not only is this crockpot enchilada casserole recipe delicious the day you make it, but it makes killer leftovers just like our slow cooker honey garlic chicken.
Slow Cooker x Enchiladas
Please tell me that your mouth is watering just looking at the photos of this slow cooker chicken enchilada casserole!
It’s true that we love quick and easy recipes here on Fit Foodie Finds. We also LOVE tex-mex recipes. So when we were brainstorming recipes to make in the slow cooker, we knew that we had to make a chicken enchilada casserole recipe.
For this, we used inspiration from our favorite Fit Foodie enchilada recipes to create the flavor profile of this recipe. In the past we have used a mixture of homemade and store-bought enchilada sauce in our recipes, check them out below!
- Twice Baked Turkey Sweet Potato Enchilada Boats
- The Easiest Healthy Black Bean and Chicken Enchiladas with Roasted Sweet Potatoes
- Superfood Enchilada Dip
- Healthy Chicken Enchilada Casserole with Brown Rice
Easy Meal Prep!
Now, say hello to this Slow Cooker Chicken Enchilada recipe. Who doesn’t love the thought of throwing a bunch of your favorite ingredients into the slow cooker and letting someone (or something) else do the work?
This crock pot chicken enchilada casserole is delicious, easy to make, and you can really make it your own. It is a heck of a lot easier than most chicken enchilada recipes out there because..
- We used minute brown rice instead of regular rice.
- Homemade Enchilada sauce can be time-consuming, so we used our favorite Frontera Enchilada Sauce from a package because it’s made wit real ingredients and delicious (feel free to make homemade enchilada sauce if you would like).
- The vegetables in this recipe are super basic. Peppers and onions. However, you are more than welcome to throw in your favorite veggies! More peppers or perhaps some mushrooms? The sky is the limit!
No matter what enchilada sauce you use or what vegetables you slice up, you can meal prep these chicken enchiladas for the whole week! They are seriously delicious reheated and so versatile.
What do I eat with my Slow Cooker Chicken Enchiladas?
The day you make this enchilada bake, I would serve it right out of the slow cooker and top it with some greek yogurt, lime juice, and cilantro. However, you can only eat so much casserole in one week. We’ve brainstormed some other ways you can eat this slow cooker chicken enchilada recipe!
Chicken Enchilada Nachos- On day two or three of meal prepping this enchilada bake, throw some tortilla chips onto a baking sheet and sprinkle your enchilada bake over the top. Sprinkle with cheese and bake at 350ºF for 15-20 minutes!
Chicken Enchilada Casserole Buddha Bowl- Warm up your casserole and serve it next to our pineapple coleslaw and some arugula or kale! Top it with a little cotija cheese and you’re golden!
Chicken Enchilada Casserole Burrito- Are you thinking what I’m thinking? Throw your chicken enchilada casserole into a big tortilla, throw in some cheese, perhaps add a splash of your favorite hot sauce and wrap up a couple burritos for the week!
Now hop to it and get everything in the slow cooker!
Healthy Slow Cooker Recipes
- 5-Ingredient Honey Sriracha Slow Cooker Chicken
- 50 Healthy Slow Cooker Recipes
- Slow Cooker Carnitas Burrito Bowls
- Healthy Slow Cooker Sweet Potato Mexican Quinoa
- Slow Cooker Chicken Tortilla Soup with Kale
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!
Ingredients
- 1.5 lbs. boneless, skinless chicken breast
- 1 15-oz. can pinto beans, strained and rinsed
- 2 cups minute brown rice
- 1 large green pepper, chopped
- 1 large yellow pepper, chopped
- 1/2 large yellow onion, chopped
- 1 tablespoon 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 make sure chicken and rice are submerged under all wet ingredients.
- Cover 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 chicken from the slow cooker and cut into small chunks. Place 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: 33Similar recipes:
6 Crockpot Chicken Recipes
Looking for more crockpot chicken recipes? Look no further! Check out 6 similar recipes below. And for an added bonus, check out our Crockpot Freezer Meals post where we teach you how to turn all of these slow cooker recipes into freezer meals.
- Slow Cooker Chicken Cacciatore
- Slow Cooker Chicken Tikka Masala
- Slow Cooker Chicken Enchilada Casserole
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Pot Pie Soup
- Crock Pot Honey Garlic Chicken
Hi! I am prepping for a soon to be new mom. Can this meal be prepped, frozen, and cooked in the slow cooker later?
It sure can! We have freezer directions for this recipe in this post: https://fitfoodiefinds.com/6-crockpot-freezer-meals/
Delicious! Also it got me to talk to a neighbor and learn something.
I live in Washington Heights, which is a heavily Hispanic section of NYC. I went to 3 different grocery stores looking for Enchilada sauce with no luck. I finally asked the owner of one of them. He handed me a jar of salsa and said, ‘I lived in Mexico for 24 years and I never heard of enchilada sauce. But this should work for your enchiladas. Maybe sauté it a bit to make it thicker.’
So, if anyone else is having trouble finding enchilada sauce, this works well!
★★★★★
Well that’s awesome and such a great idea!
Can this be done on slow cook for people at work all day?
When we cooked this on low, it was done closer to 6 hours…so just be mindful of that! I wouldn’t want you to have overcooked quinoa because you left it in too long!
Am I able to freeze after I cook in the crockpot?
Yes you are! I suggest transferring into a disposable casserole dish and freezing it in that so that when you want to reheat it, you can let it thaw and reheat right in the oven!
I couldn’t find Frontera anything other than salsa, so I took a gamble on Casa Corona enchilada sauce. It only came in 16 oz jars, and I didn’t want leftovers, so I used two full jars. This stuff is so good! Only partly due to laziness am I making this again for my work dinners. One batch lasts me two weeks. I would love to add more vegetables, but I don’t know what. Any suggestions beyond mushrooms?? I’m terribly at improvising and knowing what goes with what…
★★★★★
Any kind of potatoes would be super yummy, too!
I used the Frontera Enchilada Sauce and instead of Minute Rice I used a mix of quinoa, faro, & millet that I already had in the pantry. I did the same cook time (high for 4 hours) and it turned out FAB.
Only adjustment was adding 1/2 c. extra water!
★★★★★
YAY!! Frontera is my all-time fav! So flavorful <3
Can’t wait to make this! Could you cut up the chicken before adding to slow cooker to “set it and forget it” and save some steps at the end?
Hi! You can do that, but then the chicken chunks will cook much faster than the actual breast!
I made this recipe this evening. I’ve never used minute rice before but bought it for this meal. The rice came out really mushy and everything was pretty bland. I wonder if 2 hours would have been enough vs. the four or using normal brown rice.
★★
Hello! Did you use minute brown rice? Also, a lot of the flavor depends on what enchilada sauce you use, which is why we recommend the Frontera brand!
I had the same issue. I used the correct rice but it was mushy and bland. Tried to spruce it up with cilantro and spices when it was done. I’m going to try the suggestions for meals you can make from this recipe though! I love the idea of including that with the original recipe.
★★
I had the same issue with Minute rice. I cooked the recipe on low for 6-8 hours as stated in the directions. Everything turned out super mushy… the rice, peppers, and onion. Not a fan.
★★
CORRECTION NEEDED:
In two of the paragraphs describing this recipe you say “in only 2 hours dinner is served”. However, the recipe says “3-4 on high, or 6-8 hours on low.”
Which is correct?
Updated it to read “3” hours. Thanks for catching that!
Just a tip. Enchilada sauce such as you described is not “authentic ” in most southwestern recipes there are NO tomatoes or at most one quartered roma tomato. The essence of red sauce (the more accurate term , are the various Chile’s used,
I just saw this recipe, & I plan on making it, but I will need to omit any added salt, & try to find low sodium enchilada sauce & low sodium beans. I have to keep my sodium down because of some health conditions I have.
Can you make this using the pressure cooker feature on the instant pot?
Hello! We haven’t tried this yet. If you do it, please report back!
I have the same question…what happens if you use regular brown rice?
Hello! We have not tested this recipe with regular brown rice. The liquid ratio would need to change for sure and I’m not sure about the cook time!
If I used regular brown rice how much longer for cook time?
Hey Jeff! We haven’t tested it with regular brown rice yet!