Hearty Crockpot Chicken Quinoa Enchiladas
This hearty crockpot recipe features tender shredded chicken and quinoa combined with black beans, corn, and a zesty enchilada sauce, slow-cooked to perfection. Topped with melted cheese and fresh cilantro, it's a comforting and easy meal for the whole family.
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.
Notes
Adjust spice levels to your preference by adding more or less chili powder and cumin. This recipe is great for meal prep; leftovers can be stored in the refrigerator and reheated.