Quinoa Enchilada Casserole

5 from 1 vote

Quinoa Enchilada Casserole

This cheesy quinoa enchilada casserole recipe is packed with juicy chicken, tomatoes, black beans, corn, and hearty quinoa. Make it in the slow cooker with 10 minutes of prep!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American/Southwest

Keyword: quinoa enchilada casserole

Servings: servings

Author: Katerina Petrovska

Ingredients

½ tablespoon olive oil
1 yellow onion diced
3 garlic cloves minced
1 pound lean ground chicken
1 can (14.5 ounces) Hunt's Diced Tomatoes
1 can black beans well rinsed
1 cup sweet corn kernels rinsed
1 cup quinoa rinsed
1 tablespoon chili powder or to taste
1 tablespoon ground cumin or to taste
1 10-ounce can of red enchilada sauce
1 ½ cups low sodium fat-free chicken broth
salt and fresh ground pepper to taste
6-8 (8-inch) low-carb whole wheat flour tortillas
1 cup Mexican-blend shredded cheese
Chopped fresh cilantro or parsley for garnish, optional
Diced avocado for serving, optional
Sour cream for serving, optional

Instructions

Sauté the onions. Heat olive oil in a nonstick skillet. Add onions and cook over medium-high heat for 3 minutes.
Cook the chicken. Stir in garlic and ground chicken; cook, stirring frequently, for about 5 minutes, or until chicken is cooked through. Remove from heat.
Combine the ingredients. In a large mixing bowl, combine tomatoes, black beans, corn, quinoa, prepared ground chicken, chili powder, ground cumin, enchilada sauce, chicken broth, salt, and pepper; mix everything until well incorporated.
Assemble the casserole. Lightly grease the crockpot with cooking spray. Arrange 2 flour tortillas on the bottom of your crock pot. Layer about 1/3 of the prepared quinoa mixture over the flour tortillas. Repeat the layers, ending with the quinoa mixture on top. Sprinkle with cheese.
Cook. Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 hours.
Serve! Garnish with chopped cilantro, avocado, and sour cream.

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