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!!!
Greetings from Italia!
I basically just inhaled 2 espressos, 4 gelatos, and 5 plates of pasta.
In a span of 17 hours.
I’m not ashamed one bit.
Nope.
Because I’ll be on the quinoa enchilada casserole diet immediately upon returning home.
It’s a spin off of this popular recipe.
But since we’re heading into the Fall, let’s dust off those slow cookers and put them to work.
Other than the garnishes and cheeses, you’ll dump everything right in.
Literally.
Even the uncooked chicken.
So just come home from work, add your cheese, wait 10 minutes, and serve.
Or.
Add cheese. Extra cheese.
Wait 2 min.
Then serve.
Then add extra extra avo.
Slow Cooker Quinoa Enchilada Casserole
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.
Did you make this recipe?
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We made this without the cilantro or cumin. Red enchilada sauce and tortilla chips for scooping. Delicious!!!
Unfortunately, my quinoa turned to mashed potatoes after being in the crockpot for 7 hours on Low. Wonder if it could be mixed in during the last 45 minutes of cooking?
Very delicious and another great recipe from DD. Only one comment, it needed more liquid at the end of cooking.
This is one of my favorite crock-pot recipes. This time I had to substitute farro for the quinoa because I had run out of quinoa and I actually liked it better with the farro! It makes it have a creamier texture. I also usually use a prepared pico de gallo to top it (instead of the chopped tomatoes). We always serve it with tortilla chips for scooping. Love it!
Can I use green enchilada sauce instead of red
I did, and it was fantastic!
Thanks, I prefer the green over red.
Can you make this with ground beef? If so would you brown it first and keep the cooking time the same?
Very tasty and easy. I’ve made this several times now, sometimes substituting small things like using pork instead or different chilis and it always comes out great.
Today, however, I dumped it all in the crockpot only to find it is broken so I’m going to try it in the oven! I’ll comment again with my results 🙂
Finally a recipe with quinoa that my 13 yr old son will eat!!!! Thank you this was delicious. Is the nutrition info somewhere and I am just missing it?
This was SO good! I used frozen chicken breasts and a little extra broth because I knew it was going to be in the crockpot much longer than 6 hours (actually like 10) and it came out perfect. I also used a whole can of black beans and didn’t measure the corn. This needs to go into regular rotation!
So good! I’ve made this about 10 times over the last couple months. So easy, so good! I follow the recipe exactly and it comes out perfect every time!
This was very good! Nice taste. I am looking forward to trying more recipes from this web-site. I did have to add more chicken broth about 2 1/2 hours in but I think my slow cooker runs hot. Thank you so much for sharing this recipe!
A new favorite! I let it cook all day so the texture was very thick and served like a casserole with all the fixins. I used green enchilada sauce but just personal preference. Will make again and again. DELISH!
Love love loved it! Added the full can of beans, a wee bit extra of the chili powder, and topped it with cholula hot sauce & recommended tomatoes & avocado. A definite keeper!
Absolutely spectacular!
Made this tonight for the first time and it was DELICIOUS and super easy. Will definitely come back to this recipe often as everyone in the family loved it too (kids included)!
Since I found this recipe over a year ago, I have made it probably more than any other! And shared it with SO many people! Love that just 2 chicken breasts gives the two of us 3 dinners! And what a great way to get healthy quinoa that tastes like tortillas!
I am curious – has anyone tried freezing the leftovers? Would it end up too mushy you think?
I’ve frozen it and thought that it thaws and reheats fine! Great meal prep dish
I loved this recipe. Easy to follow and a very delicious outcome. Would do again.
Made this before and am making again tomorrow for my fiancé and I! Do you know how many calories are in each serving?
If made per the recipe, each serving has about 430 calories, 33 grams of carbs, 15 g fat, and 38 grams of protein. Enjoy “guilt free” as the recipe says!
Forgot to put this in the crockpot in time. Mixed it all in the instant pot and did manual pressure for 10 minutes with 5 minute natural release. Then followed the other directions. It was perfect! Will definitely make this again.
I came here hoping to see a comment like this!! Thank you!
Awesomely delicious! This recipe is a keeper, will make again & again!