Fit Foodie Finds · by Linley Hanson★ 3.8 (13)
Slow Cooker Chicken Enchilada Casserole
NUTRITION · PER SERVING255M COOK
CAL 19%·PRO 69%
CARBS 49G51% OF CAL
7G FIBER37G OTHER5G TOTAL SUGAR
FAT 5G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker chicken and bean casserole with brown rice, enchilada sauce, and simple seasonings. Ready in 2 hours with excellent leftovers.
mainmexicancasserolechickenbeans⏲️ slow cookerdairy freegluten free
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 lbs. boneless skinless chicken breast
- 15 oz. canned 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
At a glance
PER SERVING · TIME 255M
CAL 19%·PRO 69%
CARBS 49G51% OF CAL
7G FIBER37G OTHER5G TOTAL SUGAR
FAT 5G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 1053mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 772mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.