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Slow Cooker Quinoa Enchilada Casserole

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

Ingredients
  • 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
Directions
  1. Place chicken into a 6-qt slow cooker.
  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.
  3. Remove chicken from the slow cooker and shred, using two forks.
  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.
  5. Serve immediately, garnished with avocado and tomato, if desired.

We really want to enable home cooks, all things being equal, to plan delightful and exceptional dinners in their own kitchen.

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