Slow Cooker Quinoa Enchilada Casserole
User Reviews
4.9
84 reviews
Excellent
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Prep Time
10 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Slow Cooker Quinoa Enchilada Casserole
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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!
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Ingredients
- 2 boneless skinless chicken breasts
- 1 ¼ cups chicken broth
- 1 cup uncooked quinoa rinsed
- 1 10-ounce can enchilada sauce
- 1 4.5-ounce can chopped green chilies
- ½ cup corn kernels frozen, canned or roasted
- ½ cup canned black beans drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper to taste
- ¾ cup shredded cheddar cheese
- ¾ cup shredded Mozzarella cheese
- 1 avocado halved, seeded, peeled and diced
- 1 Roma tomato diced
Instructions
- Place chicken into a 6-qt slow cooker.
- Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with avocado and tomato, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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