Slow Cooker Chicken Enchilada Casserole

Meal Prep Containers Single Lids

Crock-Pot SCCPVL610-S-A 6-Quart

Healthy Slow Cooker Crock Pot Chicken Enchilada Casserole Recipe

327 Calories Per Serving F 6g C 33.6g P 34g – Meal Prep Chicken Recipe

Meal Prep – Slow Cooker Chicken Enchilada Casserole

This recipe for crockpot slow cooker chicken enchilada casserole is an amazing meal prep recipe for the week. This recipe takes very simple ingredients to make and taste delicious. Can you believe that it is only around 327 calories per serving? Very macro-friendly, only 6 grams of fat, 33.6 grams of carbohydrates, and 34 grams of protein.

All of the extra vegetables give this recipe a healthy balance. The chicken is very tender and moist and the red enchilada sauce gives it a great flavorful taste. The corn tortillas and the cheese give it a very creamy texture.

This recipe can easily be stored in the freezer for freshness. This slow cooker recipe is one of my favorite lunch meal prep recipes. The jalapenos give it just enough kick without being overpowering. What can I say? This is a great recipe for meal prep.

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Slow Cooker Chicken Enchilada Casserole Healthy Meal Prep Recipe

Slow Cooker Chicken Enchilada Casserole Healthy Meal Prep Recipe- You will love this amazing chicken enchilada meal prep recipe. Very macro-friendly recipe, only 6 grams of fat, 33.6 grams of carbohydrates, and 34 grams of protein.

Prep Time

20 Minutes

Cook Time

5 1/2 Hours

Passive Time

4 1/2 Hours

Servings

Servings

Ingredients

• 24 oz (672g) Chicken Breast
• 29 oz (820g) Red Enchilada Sauce
• 3 Large (300g) Chopped Bell Peppers
• 1 Large (196g) Chopped Zucchini
• 1 Large (150g) Chopped Onion
• 1 Large (14g) Jalapeno
• 8 White Corn (188g) Tortillas
• 1 Cup (84g) Reduced Fat Shredded Cheese
• 1 Cup (242g) Diced Tomato
• 1/3 Cup (30g) Chopped Black Olives

Prep Time 20 Minutes Cook Time 5 1/2 Hours Passive Time 4 1/2 Hours Servings Servings Ingredients 24 oz (672g) Chicken Breast 29 oz (820g) Red Enchilada Sauce 3 Large (300g) Chopped Bell Peppers 1 Large (196g) Chopped Zucchini 1 Large (150g) Chopped Onion 1 Large (14g) Jalapeno 8 White Corn (188g) Tortillas 1 Cup (84g) Reduced Fat Shredded Cheese 1 Cup (242g) Diced Tomato 1/3 Cup (30g) Chopped Black Olives

Instructions

1. Place 1 1/2 Lbs (24oz) of chicken breast and 1 large can (29oz) of red enchilada sauce into a large Slow Cooker bowl. Cook on high for 3 1/2 hours.
2. After 3 1/2 hours shred the chicken and add the following ingredients: bell peppers, zucchinis, onion, and jalapeno. Cook for 1 hour on high.
3. After an hour add the corn tortillas and mix it in with the chicken. Add the cheese, diced tomatoes, and the black olives on top. Cook for 1 more hour.
4. After an hour your slow cooker chicken enchiladas are ready to be transferred over to your meal prep containers. I make six servings.