Slow Cooker Quinoa Enchilada Casserole
- Slow Cooker Quinoa Enchilada Casserole
- Recipe
- Ingredients
- Instructions
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!
Greetings from Italia!
I basically just inhaled 2 espressos, 4 gelatos, and 5 plates of pasta.
In a span of 17 hours.
I’m not ashamed one bit.
Nope.
Because I’ll be on the quinoa enchilada casserole diet immediately upon returning home.
It’s a spin off of this popular recipe.
But since we’re heading into the Fall, let’s dust off those slow cookers and put them to work.
Other than the garnishes and cheeses, you’ll dump everything right in.
Literally.
Even the uncooked chicken.
So just come home from work, add your cheese, wait 10 minutes, and serve.
Or.
Add cheese. Extra cheese.
Wait 2 min.
Then serve.
Then add extra extra avo.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours
Ingredients
Instructions
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.
