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Slow Cooker Green Enchilada Chicken Soup

Savory Slow Cooker Green Enchilada Chicken Soup You’ll Crave

Slow Cooker Green Enchilada Chicken Soup is a comforting and flavorful dish perfect for weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Cooling Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Zucchini adds moisture and tenderness; substitute with yellow squash for a different flavor
  • 2 cups Bell Peppers provides crunch and sweetness; any color works, but poblano adds a kick
  • 1 large Onion the flavor base that enhances the overall taste; shallots offer a milder option
  • 3 cloves Garlic adds depth and aroma; fresh minced is ideal, while garlic powder is a quick shortcut
For the Sauce
  • 1 cup Tomato Sauce brings moisture and acidity to the dish; vegetable broth is a lighter alternative
For the Binder
  • 2 large Eggs serve as a binder to hold everything together; use flaxseed meal mixed with water for a vegan option
For the Cheese
  • 1 cup Cheese (e.g., mozzarella or cheddar) contributes creaminess and flavor; try vegan cheese for a dairy-free delight
For the Seasoning
  • 1 tablespoon Italian Seasoning enhances flavor, bringing the dish together; fresh herbs like basil or oregano can provide a fresher taste

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Quick & Easy Vegetarian Casserole
  1. Preheat your oven to 350°F (175°C). Gather your ingredients to streamline the cooking process.
  2. In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic for about 5 minutes.
  3. Stir in the diced zucchini and bell peppers. Cook for 5 to 7 minutes, stirring occasionally.
  4. In a large mixing bowl, combine the sautéed mixture with tomato sauce, eggs, Italian seasoning, and half of the cheese.
  5. Lightly grease a baking dish and pour the mixture into it, spreading evenly. Top with the remaining cheese.
  6. Bake for 25 to 30 minutes until the cheese is bubbly and golden brown.
  7. Allow the casserole to cool for about 5 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 450mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Casserole can also be frozen for up to 2 months.

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