Print

Slow Cooker Chicken Quinoa Enchilada Casserole

slow cooker chicken quinoa enchilada bake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This slow cooker chicken quinoa enchilada casserole is perfect for lunch or dinner on a busy week. Or enjoy some now and freeze half for later.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breast
  • 1 cup quinoa, uncooked
  • 1.25 cups chicken broth
  • 16 oz enchilada sauce *
  • 1 (15.5oz) can corn, drained
  • 1 (14 oz) can diced tomatoes, drained
  • 1 (15.5oz) can black beans, drained and rinsed
  • 1 (4 oz)can diced green chilis
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1.5 cups shredded cheese (I use Colby Jack)

Instructions

  1. Combine all ingredients except the cheese in a crockpot.
  2. Stir well.
  3. Cook on low for 6 hours. 
  4. Shred the chicken and stir in the cheese before serving

Notes

* I use a 16 oz jar of enchilada sauce. If you’re using a 10oz can, I would use 2 cans and reduce the chicken broth to 1 cup.

Make this spicy by using spicy enchilada sauce and hot green chilis or keep it mild.

Find it online: https://www.theleangreenbean.com/slow-cooker-chicken-quinoa-enchilada-casserole/