Quinoa Enchilada Casserole

By: WCIU Staff |
30 min prep time | 5 hours 0 min total time | servings | average to make

Ingredients

  • 2 boneless chicken breasts
  • 1 cup chicken broth
  • 1 cup uncooked quinoa (rinsed)
  • 1 - 10 oz can enchilada sauce
  • 1 - 4.5 oz can chopped green chilies
  • 1/2 cup corn kernels
  • 1/2 cup canned black beans, drained
  • 2 tablespoons chopped fresh cilantro
  • Pinch of cumin
  • Pinch of chili powder
  • Salt and pepper
  • Shredded cheddar cheese
  • Shredded mozzarella cheese
  • 1 avocado diced
  • 1 tomato, diced

Directions

1

Place chicken in to a 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

3

Cover and cook on low heat 4-6 hours, or until liquid is reduced

4

Remove chicken from the slow cooker and shred, using two forks

5

Stir chicken into the slow cooker and top with cheeses

6

Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted

7

Serve immediately, garnished with avocado and tomato