Name: Crockpot Quinoa Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 6 h
Total time: PT-489873H55M56S
Cuisine: Mexican
Ingredients: Quinoa; Chicken breasts; Black beans; Corn; Enchilada sauce; Tomatoes; Onion; Cheddar cheese; Monterey Jack cheese; Spices

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When the weather turns cozy and evenings call for something hearty yet wholesome, I reach for this Crockpot Quinoa Chicken Enchilada Casserole. I’m Chef Mia — a home-cooking enthusiast who loves crafting one-pot wonders that feel both nourishing and comforting. This slow cooker favorite is everything I adore about fall cooking: easy prep, warm spices, and that melt-in-your-mouth texture that makes everyone ask for seconds.

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How to Make Crockpot Quinoa Chicken Enchilada Casserole

Ingredients

1 cup quinoa, rinsed
1 ½ lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, drained
1 cup corn kernels (fresh or frozen)
1 can (10 oz) enchilada sauce
1 cup diced tomatoes (or Rotel)
1 small onion, diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
Salt & pepper, to taste
Fresh cilantro, chopped (for garnish)

Instructions

Spray your crockpot lightly with non-stick spray.
Add quinoa, beans, corn, diced tomatoes, enchilada sauce, onion, and spices. Stir to combine.
Place chicken breasts on top and spoon some sauce over them.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to crockpot. Stir everything together.
Top with cheese, cover for 10 minutes until melted.
Garnish with fresh cilantro and serve warm.

Equipment You Need

6-quart slow cooker or crockpot
Mixing spoon
Measuring cups
Forks for shredding

Pro Tips & Substitutions

Swap chicken for shredded turkey or rotisserie chicken for quicker prep.
Add diced bell peppers for extra color and sweetness.
For a creamy version, stir in ¼ cup sour cream before serving.
Freeze leftovers in individual portions for easy weeknight reheats.

🧾 Nutrition Facts (per serving)

Calories	390
Protein	32g
Carbohydrates	28g
Fat	14g
Fiber	6g
Sodium	680mg

Cozy Weeknight Magic: Why This Casserole Works

There’s something magical about coming home to a slow cooker bubbling away. The Crockpot Quinoa Chicken Enchilada Casserole makes dinner effortless — a mix of bold Mexican-inspired flavors, gentle heat, and nourishing grains. It’s the kind of meal that fills your kitchen with the aroma of comfort and lets you focus on what matters most: family time, soft lighting, and that first bite of cheesy perfection.

Make-Ahead & Freezer Tips

If you’re a meal-prepper like me, you’ll love how freezer-friendly this recipe is. Simply assemble all ingredients (except cheese and garnish) into a freezer-safe bag. When ready to cook, thaw overnight and pour directly into your slow cooker. Add cheese just before serving for that gooey, irresistible topping. Perfect for busy weeks or post-workout dinners.

How to Serve It

This enchilada casserole shines on its own, but it also pairs beautifully with:

A side of avocado slices or guacamole
A light green salad with lime vinaigrette
Warm corn tortillas or tortilla chips for dipping

It’s family-friendly, crowd-pleasing, and ideal for game nights or cozy Sunday suppers.

More Delicious Ideas from My Kitchen:

If you enjoyed this dish, try these too:

Creamy Salsa Verde Chicken Bake
Slow Cooker Chicken Tortilla Soup
One-Pot Mexican Quinoa Skillet
Cheesy Taco Rice Casserole

Save this recipe on Pinterest so you can cozy up with it all season long — it’s comfort food made easy.