Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is loaded with black beans, tortillas, and melty cheese. One pot meal with 40 grams of protein!
Servings: 6 servings
Calories: 575kcal
Ingredients
- 1 large onion coarsely chopped
- 1 large red bell pepper coarsely chopped
- 3 large boneless skinless chicken breasts
- 2 x 14 ounces cans low sodium black beans rinsed & drained
- 14 ounces red enchilada sauce
- 10 small corn tortillas coarsely chopped
- 3 cups baby spinach
- 2 cups cheddar or Tex mex cheese shredded
- 1 tablespoon oil for frying
- Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)
Instructions
- Preheat large skillet on medium heat and swirl oil to coat. Add onion and bell pepper, saute for 3-4 minutes, stirring occasionally.
- In a large slow cooker, add chicken breasts, sauteed onion and pepper, black beans and enchilada sauce. No need to stir.
- Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
- Shred chicken with 2 forks right in slow cooker, then add corn tortillas and spinach. Stir gently to combine and sprinkle with cheese. Close the lid and let sit for 5 minutes for cheese to melt.
- Garnish with your favorite toppings and serve warm by scooping with a spoon.
Notes
- Store: Refrigerate covered for up to 3 – 4 days.
- Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 575kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 745mg | Fiber: 9g | Sugar: 7g