A Family Meal Made Easy
Life often feels like a whirlwind, doesn’t it? After a long day of work, school, and endless tasks, the last thing anyone wants is a complicated dinner. We crave something comforting, healthy, and, most importantly, easy. Finding that perfect balance can feel like a culinary quest, where time is short and hunger is high. Imagine a meal that brings everyone to the table, full of flavor, without the stress of a sink full of pots and pans. That’s the dream, especially on those busy weeknights when you still want to provide a delicious and nourishing meal for your loved ones.
Why Make This Recipe
This Crockpot Chicken Quinoa Enchiladas recipe is the perfect answer to those busy days. It promises flavor without the fuss. It’s a dish that takes care of itself, allowing you to focus on other things while dinner cooks to perfection.
The Ultimate Weeknight Savior
This recipe offers incredible ease of preparation. You will have minimal hands-on time. The “set it and forget it” aspect of the crockpot makes this meal ideal for busy schedules.
Packed with Flavor and Goodness
Enjoy the delicious synergy of chicken, quinoa, enchilada sauce, and cheese. The healthy addition of quinoa boosts the nutritional value.
Family-Friendly and Customizable
This dish appeals to various palates. You can easily adjust spice levels or add preferred toppings to suit everyone’s taste.
Ingredients of Crockpot Chicken Quinoa Enchiladas
For the Enchilada Filling
- Chicken: Boneless, skinless chicken breasts or thighs, cooked and shredded.
- Quinoa: Cooked quinoa (pre-cooked or cook specifically for this recipe).
- Enchilada Sauce: Red enchilada sauce (store-bought or homemade).
- Canned Diced Tomatoes: With green chilies (Rotel) optional, for flavor and a little kick.
- Black Beans: Rinsed and drained.
- Corn: Frozen or canned, drained.
- Spices: Cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Chicken Broth: To help keep things moist and flavorful.
For Topping and Serving
- Cheese: Shredded Monterey Jack, cheddar, or a Mexican blend.
- Fresh Cilantro: Chopped, for garnish.
- Optional Toppings: Greek yogurt or sour cream, avocado, jalapeños.
How to Make Crockpot Chicken Quinoa Enchiladas
Directions of Crockpot Chicken Quinoa Enchiladas
Step 1: Prepare the Chicken and Quinoa
Cook chicken if you do not have it pre-cooked. Shred the cooked chicken. Cook quinoa if you do not have it pre-cooked.
Step 2: Combine the Filling Ingredients
Layer or mix shredded chicken, cooked quinoa, black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper in your slow cooker. Stir everything together gently to combine.
Step 3: Slow Cook to Perfection
Cover the slow cooker. Cook on low for 3-4 hours or on high for 2-3 hours. The mixture should be hot and bubbly.
Step 4: Add the Cheese & Serve
Sprinkle shredded cheese over the top of the mixture during the last 15-20 minutes of cooking. Cover again until the cheese melts and becomes gooey. Serve hot.
Tips to Make Crockpot Chicken Quinoa Enchiladas
Prepping Ahead for Maximum Ease
Prep chicken and quinoa the day before to save time. This makes assembly very quick on cooking day.
Adjusting the Spice Level
For more spice, add extra chili powder or a pinch of cayenne pepper. For a milder dish, use a mild enchilada sauce and omit the green chilies.
Achieving the Perfect Creaminess
Add the cheese during the final stage of cooking. This ensures it melts perfectly, creating a gooey and delicious texture.
How to Serve Crockpot Chicken Quinoa Enchiladas
Classic Mexican Sides
Serve with tortilla chips, a simple green salad, extra rice, or warm tortillas.
Fresh Toppings Bar
Set up a customizable toppings bar. Include avocado slices, sour cream or Greek yogurt, salsa, extra cilantro, and sliced jalapeños.
Variation
Vegetarian Option
Omit the chicken. Add extra black beans, kidney beans, or lentils for protein. You can also include more vegetables like bell peppers, zucchini, or sweet potatoes.
Different Proteins
Use ground beef, ground turkey, or even shredded turkey as alternatives to chicken. Brown any ground meat before adding it to the crockpot.
Sauce Alternatives
Try green enchilada sauce for a different flavor profile. You can also use a zesty tomato-based sauce if you prefer.
How to Store Crockpot Chicken Quinoa Enchiladas
Store leftovers in an airtight container in the refrigerator for 3-4 days. This dish also freezes well.
FAQs
Can I make Crockpot Chicken Quinoa Enchiladas ahead of time?
Yes, you can prep the filling ingredients and store them in the refrigerator. You can also cook the whole dish and reheat it for later.
What kind of quinoa is best for Crockpot Chicken Quinoa Enchiladas?
Any type of cooked quinoa works well. White, red, or tricolor quinoa are all suitable and provide similar texture and nutrition.
Can I substitute other vegetables in my Crockpot Chicken Quinoa Enchiladas?
Absolutely! Feel free to add bell peppers, zucchini, or sweet potatoes for extra flavor and nutrients. Just chop them into small pieces.
Hearty Crockpot Chicken Quinoa Enchiladas
Equipment
- Slow cooker
- Pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Enchilada Filling
- 1.5 lbs chicken breasts or thighs boneless, skinless, cooked and shredded
- 1 cup cooked quinoa
- 15 oz red enchilada sauce
- 10 oz can diced tomatoes with green chilies (Rotel), undrained
- 15 oz can black beans rinsed and drained
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup chicken broth
Topping and Serving
- 1 cup shredded cheese Monterey Jack, cheddar, or Mexican blend
- 0.25 cup fresh cilantro chopped (for garnish)
- Greek yogurt or sour cream optional
- avocado slices optional
- sliced jalapeños optional
Instructions
Preparation
- If not already prepared, cook and shred the chicken, and cook quinoa according to package directions.
Combine and Cook
- In a slow cooker, combine shredded chicken, cooked quinoa, black beans, corn, undrained diced tomatoes with green chilies, enchilada sauce, chicken broth, and all seasonings (cumin, chili powder, garlic powder, onion powder, salt, pepper).
- Stir gently to combine all ingredients.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the mixture is hot and bubbly.
Finish and Serve
- During the final 15-20 minutes of cooking, sprinkle shredded cheese over the mixture.
- Cover and continue cooking until the cheese is melted and gooey.
- Serve hot, garnished with fresh cilantro and optional toppings like Greek yogurt, avocado, or jalapeños.