Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken enchilada casserole ('healthy'). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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’s fast, it tastes delicious. It is enjoyed by millions daily. Chicken Enchilada Casserole ('Healthy') is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken enchilada casserole ('healthy') using 10 ingredients and 7 steps. Here is how you can achieve it.

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

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

Steps 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 is going to wrap it up for this exceptional food chicken enchilada casserole ('healthy') recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!