Wholesome Chicken and Quinoa Enchilada Bake
This wholesome slow cooker recipe combines tender shredded chicken, fluffy quinoa, black beans, corn, and a savory enchilada sauce, all topped with melted Monterey Jack cheese. It's an easy and flavorful one-pot meal perfect for a family dinner.
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.
Notes
Garnish with fresh cilantro, diced avocado, sour cream, Greek yogurt, or jalapeños for added flavor.