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A bowl of chicken and rice soup topped with diced avocado, crushed tortilla chips, cilantro, and a dollop of sour cream.
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Crockpot Green Chicken Enchilada Casserole with Rice

Chicken breast, black beans, and corn slow cooked in green enchilada sauce, then tossed with rice and cheese until it turns into a casserole!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: crockpot green chicken enchilada casserole, green chicken enchilada rice casserole
Servings: 6 servings
Calories: 544kcal
Author: Ansley Beutler

Ingredients

  • 1 ½ lb chicken breast
  • 1 onion diced
  • 15 oz 15 oz jar green enchilada sauce (I used Siete)
  • 4 oz 4 oz can diced green chilies optional
  • 15 oz 15 oz can black beans drained and rinsed
  • 15 oz corn
  • 4 cups cooked brown rice 2 microwaveable pouches
  • 1 cup shredded Mexican cheese dairy-free if needed

Toppings

  • Plain Greek yogurt
  • Crushed tortilla chips
  • Avocado diced
  • Fresh cilantro chopped
US Customary - Metric

Instructions

  • Add the chicken breast, onion, green enchilada sauce, green chilies (if using), black beans, and corn to the crockpot. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F and shreds easily.
    1 ½ lb chicken breast, 1 onion, 15 oz 15 oz jar green enchilada sauce, 4 oz 4 oz can diced green chilies, 15 oz 15 oz can black beans, 15 oz corn
  • Shred the chicken in the crockpot with two forks.
  • Microwave the rice according to the package directions. Add the rice and cheese to the crockpot and toss until the rice is coated in sauce.
    4 cups cooked brown rice, 1 cup shredded Mexican cheese
  • Cover and cook on HIGH for 15 to 20 minutes, until the rice absorbs the extra liquid and the mixture has a casserole texture.
  • Serve warm with a dollop of Greek yogurt, crushed tortilla chips, avocado, and cilantro.
    Plain Greek yogurt, Crushed tortilla chips, Avocado, Fresh cilantro

Notes

Gluten-free: check the labels on your enchilada sauce and tortilla chips.
Dairy-free: use dairy-free cheese and swap or skip the Greek yogurt.

Nutrition

Calories: 544kcal | Carbohydrates: 71g | Protein: 42g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 926mg | Potassium: 971mg | Fiber: 12g | Sugar: 10g | Vitamin A: 821IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 3mg