The Weeknight Dinner Savior You’ve Been Waiting For
Remember those chaotic weeknights? The endless scramble for a healthy, delicious dinner that doesn’t involve sacrificing precious family time or resorting to takeout? We’ve all been there! It feels like a constant battle to balance nourishing your loved ones with the demands of a busy schedule. But what if there’s a solution that’s both effortless and incredibly satisfying? Get ready to discover your new favorite weeknight hero: Crockpot Chicken Quinoa Enchiladas. This recipe is about to revolutionize your dinner routine, bringing flavor, health, and unparalleled convenience to your table.
Why You’ll Love These Crockpot Chicken Quinoa Enchiladas
This dish offers effortless convenience because you simply set it and forget it! Your slow cooker does all the work, freeing up your evening. It is wholesome and nutritious, packed with lean protein from chicken, fiber-rich quinoa, and vibrant vegetables. This recipe delivers a flavor explosion with a delightful blend of Tex-Mex spices, creamy sauce, and savory goodness in every bite. It’s family-friendly, a crowd-pleaser even picky eaters will adore (and you can easily customize the spice level!). Finally, it’s a meal prep dream, excellent for leftovers, making your future self incredibly happy.
How to Make Crockpot Chicken Quinoa Enchiladas
Making these enchiladas is straightforward. First, you prepare and assemble all your ingredients in the slow cooker. Then, you let the slow cooker work its magic. Finally, you incorporate quinoa and cheese for the finishing touches.
Ingredients of Crockpot Chicken Quinoa Enchiladas
- Chicken: Boneless, skinless chicken breasts or thighs
- Quinoa: Cooked quinoa (or uncooked for a truly one-pot method)
- Enchilada Sauce: Mild or medium, store-bought or homemade
- Beans: Black beans, rinsed and drained
- Corn: Frozen or canned (drained)
- Cheese: Shredded Monterey Jack, cheddar, or a Mexican blend
- Onion & Garlic: Essential aromatics
- Bell Pepper: Red or green, diced
- Spices: Chili powder, cumin, smoked paprika, salt, pepper
- Optional Garnishes: Fresh cilantro, avocado, sour cream/Greek yogurt, jalapeños
Directions of Crockpot Chicken Quinoa Enchiladas
- Chicken Prep: Place raw chicken breasts/thighs at the bottom of your slow cooker.
- Add Aromatics & Veggies: Scatter diced onion, garlic, and bell pepper over the chicken.
- Spike it with Spice: Sprinkle chili powder, cumin, smoked paprika, salt, and pepper evenly.
- Layer in the Good Stuff: Add the black beans and corn.
- Pour the Sauce: Pour your favorite enchilada sauce over everything.
- Cover & Cook: Place the lid on your slow cooker. Cook on High for 2-3 hours or on Low for 4-6 hours.
- Shred the Chicken: Once the chicken is cooked through, remove it and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in Quinoa: Add the cooked quinoa to the slow cooker and stir to combine all ingredients.
- Cheesy Gooeyness: Sprinkle shredded cheese generously over the mixture.
- Melt & Serve: Cover again for 15-20 minutes, or until the cheese is beautifully melted and bubbly.
How to Serve Crockpot Chicken Quinoa Enchiladas
Serve these enchiladas with fresh and zesty toppings like a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and diced avocado. For a crunchy side, offer tortilla chips or a simple green salad with a lime vinaigrette. You can also offer warm flour or corn tortillas for those who want to scoop and wrap.
How to Store Crockpot Chicken Quinoa Enchiladas
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, portion into a microwave-safe dish and microwave until heated through, stirring occasionally. You can also reheat larger quantities in the oven at 350°F (175°C) until warm.
Tips to Make Crockpot Chicken Quinoa Enchiladas
For truly one-pot cooking, add uncooked quinoa with an extra 1/2-3/4 cup of broth or water. Cooking times may vary slightly. Adjust chili powder and add a pinch of cayenne if you like more heat. Both chicken breasts and thighs work well; thighs tend to be more forgiving and flavorful.
Variation
Boost your veggies by adding a can of diced green chilies, spinach, or zucchini during the last hour of cooking. For a spicy kick, include diced jalapeños (with or without seeds) with the other veggies. For a creamy dream, stir in a block of cream cheese or a splash of heavy cream with the shredded chicken for extra richness. For Southwest flair, top with crumbled cojita cheese, black olives, or pickled red onions.
FAQs
Q1: Can I use frozen chicken for these Crockpot Chicken Quinoa Enchiladas?
A: While it’s generally best to start with thawed chicken for even cooking and food safety in a slow cooker, you can use frozen chicken breasts. Just be sure to add an extra hour or two to the cooking time on low, and ensure the internal temperature reaches 165°F (74°C) before shredding.
Q2: Can I make these Crockpot Chicken Quinoa Enchiladas ahead of time for meal prep?
A: Absolutely! This dish works great for meal prep. You can cook the entire large batch and portion it out into individual containers for easy grab-and-go lunches or dinners throughout the week. The flavors often deepen overnight!
Q3: Is it possible to make these Crockpot Chicken Quinoa Enchiladas vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Simply remove the chicken and increase the amount of beans (pinto, black, or kidney), and consider adding extra veggies like zucchini, mushrooms, or sweet potatoes for added bulk and nutrition.
Wholesome Chicken and Quinoa Enchilada Bake
Equipment
- 6-quart slow cooker
- Forks
Ingredients
Main Ingredients
- 1.5 lbs Chicken breasts boneless, skinless
- 1 cup Cooked quinoa
- 1 can Mild red enchilada sauce 15 oz
- 1 can Black beans 15 oz, rinsed and drained
- 1 cup Frozen corn
- 1.5 cups Monterey Jack cheese shredded
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 Red bell pepper
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation
- Place raw chicken breasts at the bottom of a 6-quart slow cooker, then scatter diced onion, minced garlic, and diced red bell pepper over them.
- Evenly sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the ingredients in the slow cooker.
- Add the rinsed black beans and frozen corn to the slow cooker, then pour the entire can of red enchilada sauce over all ingredients.
- Cover the slow cooker and cook on High for 3 hours or on Low for 5 hours, until the chicken is cooked through and easily shreddable.
- Carefully remove the cooked chicken from the slow cooker, shred it using two forks, and then return it to the slow cooker.
- Add the cooked quinoa to the slow cooker and stir well to combine all ingredients evenly.
- Generously sprinkle the shredded Monterey Jack cheese over the top of the mixture.
- Re-cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is completely melted and bubbly.
- Serve hot with your preferred optional garnishes such as fresh cilantro, diced avocado, or a dollop of sour cream or Greek yogurt.