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Crockpot Cheesy Chicken Enchilada Rice Bowls
- prep: 5 min
- cook: 8 hr
- total: 8 hr 5 min
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These Crockpot Cheesy Chicken Enchilada Rice Bowls are perfect for busy weeknights. They come together in no time, AND they’re full of flavor!
Ingredients
- 1 to 1-1/2lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 can whole kernel sweet corn, drained, rinsed
- 1 can black beans, drained, rinsed
- 1 can fire roasted diced tomatoes, drained
- 1 can mild enchilada sauce (you could always go for HOT if you like it spicy!)
- 2 tablespoons taco seasoning mix (from 1-oz package)
- 2 cups shredded Colby-Monterey Jack cheese
- 1-1/2 cups white rice, cooked
- scallions
- avocado slices
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 929 % Daily Value *
- Total Fat: 39 g 59.96%
- Saturated Fat: 16 g 80.48%
- Trans Fat: 0 g %
- Cholesterol: 224 mg 74.52%
- Sodium: 1609 mg 67.06%
- Calcium: 761 mg 76.14%
- Potassium: 1921 mg 54.9%
- Magnesium: 0 mg 0%
- Iron: 11 mg 59.99%
- Zinc: 0 mg 0%
- Total Carbohydrate: 86 g %
- Dietary Fiber: 21 g 82.46%
- Sugar: 14 g
- Protein: 66 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 99.31%
- Vitamin C 136.64%
- Vitamin D 3.82%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables6
- Exchange - Lean Meat8
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total6 oz-eq
