chopped fresh cilantro or parsley, for garnish, optional
diced avocado, for serving, optional
sour cream, for serving, optional
Heat olive oil in nonstick skillet.
Add onions and cook over medium-high heat for 3 minutes.
Stir in garlic and ground chicken; cook, stirring frequently, for about 5 minutes, or until chicken is cooked through.
Remove from heat.
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.
Lightly grease crock pot 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 layers; ending with quinoa mixture on top.
Sprinkle with cheese.
Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 hours.
Garnish with chopped cilantro, avocado and sour cream.
Crock Pot Chicken Quinoa Enchiladas Casserole
Amount Per Serving
Calories 428Calories from Fat 135
% Daily Value*
Saturated Fat 5g25%
Vitamin A 940IU19%
Vitamin C 11.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: crock pot chicken, crock pot recipes, ground chicken recipes, slow cooker chicken recipe