Looking for a cozy, flavorful meal that’s sure to please the whole family? This Chicken Enchilada Casserole is just the answer! Tender chicken, fresh zucchini, corn, and pinto beans are combined with a savory red enchilada sauce, creating a hearty base that’s both satisfying and full of bold flavor. The crispy tortilla strips add a delightful crunch, while melted Mexican cheese ties everything together. Perfect for busy nights, this dish comes together in your slow cooker and is finished with a little time on high to let the sauce thicken and the cheese melt. Top it off with creamy avocado and fresh cilantro for a comforting, flavorful meal!

Chicken Enchilada Casserole

Ingredients:

• 1.5 lbs chicken breast, cubed
• 1 large zucchini
• 1 medium sized onion
• 1 cup frozen corn 
• 1 14 oz can of pinto beans, rinsed and drained. 
• 1 28 oz can red enchilada sauce 
• 1 14 oz can diced tomatoes 
• 2 TBS taco seasoning 
• 2 cloves minced garlic
• 1 cup mexican blend cheese
• 6 small corn tortillas cut into strips

Directions:

1. Cut zucchini and chicken breast into chunks. Dice onion. 
2. Season chicken breast with 2 tsp taco seasoning. Add chicken, zucchini, onion, garlic, corn and beans to the crockpot. Cover with enchilada sauce. Stir together gently. Cover and cook on low for 4 hours. 
3. Turn temperature to high, and leave uncovered for 30-45 minutes to allow the sauce to thicken. 
4. Stir in tortilla strips, and top with Mexican blend cheese. Replace lid and allow cheese to melt. 
5. Serve with avocado and fresh cilantro! 

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!