Red Ashley’s Casserole–an easy slow cooker dump-and-go recipe with chicken, rice, cheddar, enchilada sauce and corn. Lots of flavor with little effort.
Slow Cooker Cheesy Chicken Enchilada Rice
A few weeks ago I shared Ashley’s Casserole and I loved it so much I make a different version of it and I think it’s different enough to share with you today. This version uses red enchilada sauce instead of green and I threw in a creamy element of cream cheese. I actually ended up liking this version better than the original. It was the perfect thing to make on a Sunday morning when I wanted to come home from church in the afternoon and have a lunch/dinner ready to go. It’s an easy dump and go recipe that comes together very quickly. This would be a good one to double for the leftovers or to freeze some for another day.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Converted rice–or long grain white rice
- Boneless skinless chicken thighs–or chicken breasts (they won’t be as moist and tender)
- Garlic powder–or 1 Tbsp minced fresh garlic
- Cumin
- Chili powder
- Kosher salt
- Black pepper
- Frozen sweet corn blend–or canned corn
- Red enchilada sauce–or green enchilada sauce
- Lime juice–fresh is best
- Cream cheese–or Neufchâtel cheese
- Sharp cheddar cheese–or Monterey Jack cheese
- Cilantro–or sliced green onions
Steps
Pour broth into slow cooker. Sprinkle in the rice. Place chicken on top of the rice. Sprinkle the chicken and rice with garlic powder, cumin, chili powder, salt and pepper. Sprinkle the corn over the top and drizzle the enchilada sauce and lime juice over the top. Scatter little dollops of cream cheese over the top.
Cover and cook on low for 4 hours or on high for 2 ½ hours. Stir so that the cream cheese gets spread throughout the dish. Sprinkle the cheese on top and let it melt. Top with cilantro and serve.
Notes/Tips
- Serve with a side of seasoned black beans or refried beans and some tortilla chips.
- Try adding extra toppings like diced tomatoes, jalapeños, pico de gallo, or crushed tortilla chips. These all add great texture.
- This recipe can be gluten free. Make sure to use gluten free enchilada sauce.
- I used my 3 quart casserole crock. You can also cook this in a 6 quart slow cooker.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This dish freezes well. Let it cool completely, store in freezer containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Other recipes you can make with lime juice are Instant Pot Key West Chicken and Instant Pot Fish Tacos.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Slow Cooker Cheesy Chicken Enchilada Rice
- Prep Time: 20 minutes
- Cook Time: 3 hours on high
- Total Time: 0 hours
- Yield: 4–5 servings 1x
Description
An easy slow cooker dump-and-go recipe with chicken, rice, cheddar, enchilada sauce and corn. Lots of flavor with little effort.
Ingredients
- 1 cup chicken broth
- 1 cup converted rice
- 16 oz boneless skinless chicken thighs, cut into 2 inch pieces
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups frozen sweet corn blend
- 1 (10 oz) can red enchilada sauce
- 1 lime, juiced
- 2 oz cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Pour broth into slow cooker. Sprinkle in the rice. Place chicken on top of the rice. Sprinkle the chicken and rice with garlic powder, cumin, chili powder, salt and pepper. Sprinkle the corn over the top and drizzle the enchilada sauce and lime juice over the top. Scatter little dollops of cream cheese over the top.
- Cover and cook on low for 4 hours or on high for 2 ½ hours.
- Stir so that the cream cheese gets spread throughout the dish. Sprinkle the cheese on top and let it melt.
- Top with cilantro and serve.
- Category: Chicken
- Method: Slow Cooking
More slow cooker chicken and rice dishes…
Instant Pot Cock-A-Leekie Soup
A fast and easy version of the Scottish chicken, leek and rice soup. You can make this in your electric pressure cooker or your slow cooker.
Guardian Angel Casserole
Tender bites of chicken with hearty brown rice in a creamy sauce made in the Instant Pot or slow cooker. An easy dump and go dinner.
Lone Star Chicken Casserole
A creamy chicken sauce with Rotel served over rice. An easy dinner you can make in the Instant Pot or slow cooker.
Sierra’s Casserole
An easy, cheesy chicken and chili bean dish made in the Instant Pot or slow cooker. It gets topped with crunchy Fritos, cool sour cream, and fresh cilantro for a fun Tex-Mex-inspired meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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