crock pot Chicken enchilada casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 572.1
  • Total Fat: 20.8 g
  • Cholesterol: 122.7 mg
  • Sodium: 1,350.2 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 46.5 g

View full nutritional breakdown of crock pot Chicken enchilada casserole calories by ingredient
Submitted by:


I am a busy mom and teacher so we eat a lot of casseroles. This is my husband's favorite. I am a busy mom and teacher so we eat a lot of casseroles. This is my husband's favorite.
Number of Servings: 8


    Chicken Breast, bone and skin removed, 4
    rotel diced tomatoes and green chilis (medium), 2.5 cup
    Onions, chopped, 1 medium (2-1/2" dia)
    Garlic, 2 tsp minced
    Pepper, black, 1 tbsp
    Campbell's Cream of Chicken Soup (98% fat free), 2.5 cup
    Cheddar Cheese, 1 cup, shredded
    Cheese, Kraft Mexican Style Taco Cheese, 2 cup
    Kraft Mexican Style 4 Cheese Blend, 1 cup
    Kraft Minute Whole Grain Brown Rice, 4 cup
    Milk, nonfat, 1 cup


makes at least 8 servings.

1. First chop the onion and mince the garlic and place in the crock pot. The crock pot should be set on low.

2. Then dice the chicken and place in the crock pot and sprinkle with pepper.

3. Allow the chicken onion and garlic to cook for at least 20 minutes.

4. While the chicken begins to cook prepare the next ingredients. In a mixing bowl mix the cream of chicken soup and milk. Add one cup of cheddar, one cup of mexican cheese, and one cup of taco cheese to the milk and cream of chicken.

5. Pour mixture over chicken and stir in water until it has a soupy quality.

6. Allow to cook on low for 20-24 hours. Stirring occasionally. And add water (or broth but it will add calories) as needed.

7. Approximately 5-10 minutes prior to serving, turn off heat and mix in the instant rice.

8. Allow to sit for at least 5 minutes before serving. Sprinkle remaining cheese over each serving.

You may also want to add sourcream or salsa. Serve with chips or tortillas.

Number of Servings: 8

Recipe submitted by SparkPeople user WYNDBORNE.

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