HEALTHY CROCKPOT ENCHILADA CASSEROLE

Ingredients

1 cup long grain white rice
1 cup chicken broth
1 small zucchini diced
1 red pepper diced
1 green pepper diced
1/2 large red onion diced
1 cup carrot diced
1 - 15.25 oz can black beans rinsed and drained {I used Kroger}
1 teaspoon cumin
16 oz. mild Red Enchilada Sauce divided {2 cups}
1.5 lbs chicken breasts {I used Simple Truth Organic}
salt & pepper to taste
1 cup shredded cheddar cheese
1 cup frozen corn
toppings: tortilla chips shredded cheese, sour cream, avocado, cilantro, green onion, lime wedges, etc..

Instructions

In a cold crockpot, stir together rice, chicken broth, zucchini, red peppers, green peppers, red onion, carrot, black beans, cumin, 1/2 cup enchilada sauce and salt and pepper. Top with chicken, more salt and pepper. Pour over another 1/2 cup of enchilada sauce, cover and cook on high for 3 hours. Stir after 2 hours and check rice doneness. After 2 hours, adjust cooking time until rice is just finished cooking.
To finish, remove chicken and shred. Replace back into the crockpot. Stir in another cup of enchilada sauce {if desired}, shredded cheese and frozen corn. Switch crockpot to low, cover and cook another 10-15 minutes until cheese is melted. Serve and top with any desired toppings.

source:https://laurenslatest.com/healthy-crockpot-enchilada-casserole/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=301102086_8587696_144726