Slow Cooker Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker chicken enchilada casserole loaded with chicken breast, black beans, corn tortillas, spinach, and melted cheddar cheese in enchilada sauce. This one-pot meal delivers 40 grams of protein per serving and is ready after several hours of slow cooking.
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Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h 10m
- Sodium
- 979mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1571mg
- Calcium
- 395mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 979MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.