Slow Cooker Quinoa Enchilada Casserole
Total Time
6 hours 30 minutes
Prep Time
10 minutes
Cook Time
6 hours 20 minutes
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 6
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