Green Chicken Enchilada Casserole

Ingredients

• 1.5 lb Chicken breast
• 1 Onion (diced)
• 15 oz Green enchilada sauce (1 jar; author used Siete)
• 4 oz Diced green chilies (1 can; optional)
• 15 oz Black beans (1 can, drained and rinsed)
• 15 oz Corn
• 4 cup Brown rice (cooked; about 2 microwaveable pouches)
• 1 cup Mexican cheese (shredded; use dairy-free if needed)
• Plain Greek yogurt (for serving; a dollop per serving)
• Tortilla chips (crushed, for serving)
• Avocado (diced, for serving)
• Fresh cilantro (chopped, for serving)

Steps

1. 1

   Add the chicken breast, diced onion, green enchilada sauce, optional diced green chilies, drained and rinsed black beans, and corn to a slow cooker.

2. 2

   Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.

3. 3

   Shred the chicken directly in the slow cooker using two forks.

4. 4

   Microwave the brown rice according to the package directions.

5. 5

   Add the cooked rice and shredded Mexican cheese to the slow cooker. Toss until the rice is coated in sauce.

6. 6

   Cover and cook on HIGH for 15–20 minutes, until the rice absorbs the extra liquid and the mixture has a casserole texture.

7. 7

   Serve warm with a dollop of plain Greek yogurt, crushed tortilla chips, diced avocado, and chopped fresh cilantro.

Notes

Total cook time varies with the selected slow-cooker setting: the initial cooking takes 2–6 hours, followed by 15–20 minutes on HIGH. Quantities for the toppings are not specified.

Nutrition per serving

• dinner
• main
• slow-cooker
• gluten-free
• high-protein
• weeknight