Slow Cooker Quinoa Enchilada Casserole

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Damn Delicious

Total Time

6 hours 30 minutes

Prep Time

10 minutes

Cook Time

6 hours 20 minutes

Rating

(27)

Ingredients

6 servings

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

Beginner Dinner Dairy Gluten-Free ...

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Preparation

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Step 1

Place chicken into a 6-qt slow cooker.

Step 2

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.

Step 3

Remove chicken from the slow cooker and shred, using two forks.

Step 4

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.

Step 5

Serve immediately, garnished with avocado and tomato, if desired.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Slow Cooker Quinoa Enchilada Casserole

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

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