Slow Cooker Chicken Enchilada Quinoa Food

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Slow Cooker Quinoa Enchilada Casserole image

SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
1 1/4 cups chicken broth
1 cup uncooked quinoa, rinsed
1 (10-ounce) can enchilada sauce
1 (4.5-ounce) can chopped green chilies
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

Steps:

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.

SLOW COOKER ENCHILADA QUINOA CASSEROLE

Slow Cooker Enchilada Quinoa Casserole image

Get out the slow cooker and make this easy and better-for-you casserole for dinner!

Categories Entree

Time 3h

Yield 6

Number Of Ingredients 17

Ingredients

1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red pepper, seeds removed, diced
2 (15 oz) cans black beans, rinsed and drained
2 (10 oz) cans Old El Paso™ mild red enchilada sauce
1 (15 oz) can diced tomatoes
1 (4.5 oz) can Old El Paso™ chopped green chiles
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and black pepper, to taste
1 1/2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

Steps:

Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
Serve warm with desired toppings.

Nutrition Facts : Calories 430, Carbohydrate 61 g, Cholesterol 25 mg, Fat 2, Fiber 15 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

SLOW COOKER CHICKEN ENCHILADA QUINOA

Slow Cooker Chicken Enchilada Quinoa image

Love how little time this took to make. Throw it in the crock pot and have a meal ready when you get back. Good stuff. Recipe of Bobbi's Kozy Kitchen. Serving size is estimated.

Provided by AmyZoe

Categories Black Beans

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground chicken
1 1/2 cups uncooked quinoa, rinsed
15 ounces black beans, rinsed and drained
1 cup frozen corn
15 ounces diced fire roasted tomatoes
2 garlic cloves, minced
1 medium onion, chopped
1 -2 jalapeno pepper, finely chopped
1 cup water
10 ounces enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander
1 cup Mexican blend cheese, shredded
3 green onions, chopped
1/4 cup fresh cilantro, chopped

Steps:

In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.

Nutrition Facts : Calories 371.4, Fat 12.5, SaturatedFat 4.8, Cholesterol 66.1, Sodium 570.1, Carbohydrate 43.3, Fiber 8.7, Sugar 5.5, Protein 23.8

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