Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken enchilada casserole ('healthy'). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

It's such a flavorful, hearty recipe! Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs. I'm so in love with this delicious casserole! It's so flavorful, so filling, and so easy to make.

Chicken Enchilada Casserole ('Healthy') is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Chicken Enchilada Casserole ('Healthy') is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook chicken enchilada casserole ('healthy') using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Enchilada Casserole ('Healthy'):

1. Make ready 1 tsp. - 1/2 Tbsp. Cumin
2. Get 1/2 Tbsp. Chili Powder
3. Take 1 tsp. Paprika
4. Make ready 1 tsp. Garlic Powder
5. Take 19 oz. Medium Enchilada Sauce
6. Prepare 1.5 lbs. Boneless Skinless Chicken Breast
7. Make ready 1 Bunch Green Onions
8. Get 1 Can Fire Roasted Corn
9. Make ready 1 Can Sliced Olives
10. Make ready 1 Package Corn Tortillas

I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. This Crockpot Chicken Enchilada Casserole is easy, delicious, and full of vegetables. It's a kid-approved recipe that is perfect for dinner! This healthy Crockpot Chicken Enchilada Casserole is all the yummy flavors of a pan of enchiladas but made in a crockpot with nearly zero grams of fat.

Instructions to make Chicken Enchilada Casserole ('Healthy'):

1. Start by preheating oven to 350 convection or 375 conventional.
2. Trim two skinless boneless chicken breast and cut into three pieces each. These vary a lot in size. Aim for about 1 1/2 pound but anywhere from 1 to 2 pounds total should be fine.
3. In a large sauce pan, add chicken and sprinkle with seasoning (paprika, chili powder, cumin, garlic powder). Add one 19 oz. can enchilada sauce and mix well. Bring to boil over medium-high heat. Cover and decrease to simmer for 20 minutes.
4. Check the temperature of chicken to be sure it is 165 or more. Remove to cutting board and shred. Divide into three equal piles.
5. Prep an approximately 10X7 baking pan with PAM. Spoon two tablespoons of the sauce over the bottom of the baking pan.
6. Layer two 6 inch corn tortillas over the sauce. Add 1/3 of chicken. Then 1/3 of the sauce (about 2/3 cup). Then add 1/3 green onion, corn, olives, and 2/3 cup cheese. Repeat this layering twice more.
7. Bake until a golden brown top. About 20 minutes for me.
8. Ready to serve and ENJOY!

It's a kid-approved recipe that is perfect for dinner! This healthy Crockpot Chicken Enchilada Casserole is all the yummy flavors of a pan of enchiladas but made in a crockpot with nearly zero grams of fat. These enchiladas are a cinch to assemble and easy to freeze—just cover one of the pans with foil. Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Your family will never know they're.

So that’s going to wrap this up with this exceptional food chicken enchilada casserole ('healthy') recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!