Slow Cooker Quinoa Enchilada Casserole

Yield: 6 servings

Prep: 10

Cook: 6 20

Total: 6 30

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

4.9 stars (28 ratings)

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

Instructions

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.

This Slow Cooker Quinoa Enchilada Casserole recipe is brought to you by DAMN DELICIOUS

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