Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken enchilada casserole ('healthy'). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Enchilada Casserole ('Healthy') is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken Enchilada Casserole ('Healthy') is something that I have loved my whole life.

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.

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

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

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

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’s going to wrap it up with this special food chicken enchilada casserole ('healthy') recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!