Quinoa Enchilada Casserole

By: WCIU Staff |
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      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