Easy Crockpot Quinoa and Chicken Enchilada Casserole
Recipe Information
Chicken Enchilada Casserole
Cultural Context
Chicken Enchilada Casserole is a popular dish in Mexican cuisine, combining the flavors of traditional enchiladas in a convenient casserole form. It reflects the adaptability of Mexican cooking, allowing for various fillings and toppings based on regional ingredients and personal preferences. This dish is often served at family gatherings and celebrations, showcasing the communal aspect of Mexican dining.
shredded chicken
🥗Healthier: lean turkey
💰Cheaper: canned chicken
Turkey is lower in fat, while canned chicken is budget-friendly.
cheddar cheese
🥗Healthier: reduced-fat cheese
💰Cheaper: processed cheese
Reduced-fat cheese has fewer calories, while processed cheese is often cheaper.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: plain yogurt
Greek yogurt is higher in protein and lower in fat.
Add 2 large chicken breasts to the crockpot.
Add 1 cup of quinoa to the crockpot.
Pour in 16 oz of enchilada sauce.
Add 1 cup of chicken broth to the crockpot.
Stir in 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Add 1 can of green chilies and 1/2 cup of frozen corn to the mixture.
Add 1/2 cup of rinsed black beans to the crockpot.
Tear and add about 2 teaspoons of fresh cilantro to the mixture.
Stir everything together and move the chicken to the center to coat with the mixture.
Cover the crockpot and cook on low for 4 to 6 hours.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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