dinner·chicken
Slow Cooker Chicken Enchilada
$3.71
/meal
6
meals
—
total time
Easy
difficulty
575
cal
53g
protein
56g
carbs
15g
fat
mexicanslow-cooker
Ingredients
- Chicken Breast — 2 1/4 lb boneless ($9.00)
- Quinoa — 1 1/2 cups uncooked/rinsed ($2.50)
- Enchilada Sauce — 20 oz 2x 10oz cans ($4.00)
- Chicken Broth — 2 cups low sodium ($0.50)
- Black Beans — 15 oz drained/rinsed ($1.00)
- Frozen Corn — 1 bag ($1.50)
- Green Chilies — 4 1/2 oz canned ($1.00)
- Cumin — 1 tsp ($0.15)
- Chili Powder — 1 tsp ($0.15)
- Salt and Pepper — to taste ($0.10)
- Cheddar Cheese — 1 cups shredded ($1.33)
- Roma Tomatoes — 2 whole diced ($1.00)
Instructions
- 1Combine — In a slow cooker combine chicken breasts rinsed quinoa chicken broth enchilada sauce green chilies frozen corn black beans cumin chili powder salt and pepper.
- 2Cook — Cover and slow cook on low for 4-6 hours or high for 2-3 hours until chicken is cooked through and quinoa is tender.
- 3Shred and Melt — Remove chicken shred with a fork and return to the cooker. Stir in shredded cheddar cheese and cover until melted.
- 4Assemble — Portion into 7 containers and top with fresh diced Roma tomatoes.
Tom's Notes
- Quinoa Rinsing — Rinsing the quinoa is a critical step to remove its natural saponin coating which can create a bitter taste if left unwashed.
- Serving Protocol — Add the shredded cheddar cheese during the final 15-20 minutes of cooking so it can melt properly into the casserole. Top with fresh diced Roma tomatoes only when ready to serve.
Freeze
Freezes excellently — one of the best slow cooker meals for freezing
Reheat
Microwave covered 2-3 minutes stirring halfway. Top with fresh diced tomatoes after reheating
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Adapted from Damn Delicious - Slow Cooker Quinoa Enchilada Casserole