Slow Cooker Chicken Enchilada Quinoa Recipes
SLOW COOKER QUINOA ENCHILADA CASSEROLE
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!
Provided by Chungah Rhee
Categories slow cooker
Yield 6 servings
Number Of Ingredients 15
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
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
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
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.
Provided by Kari Shifflett
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 10
Number Of Ingredients 10
Steps:
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g
SLOW COOKER CHICKEN ENCHILADA QUINOA
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
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
SLOW COOKER CHICKEN ENCHILADAS
Make and share this Slow Cooker Chicken Enchiladas recipe from Food.com.
Provided by Sarah
Categories Mexican
Time 5h10m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
- Preheat oven to 350°F.
- Coat bottom of two 9 x 13 pans with enchilada sauce.
- Microwave tortillas in paper towels for 30 seconds.
- Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
- Spread remaining sauce on top and sprinkle with cheese.
- Bake 15 minutes. Garnish with salsa and sour cream.
Nutrition Facts : Calories 434.7, Fat 22, SaturatedFat 10.4, Cholesterol 96.6, Sodium 1095.6, Carbohydrate 30.4, Fiber 4.5, Sugar 7.3, Protein 29.2
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