6. Crockpot Chicken Quinoa Enchiladas: My 3-Ingredient Secret!

Finding Comfort and Convenience in Your Kitchen

Busy weeknights often make homemade meals feel like a distant dream. But imagine a warm, welcoming kitchen filled with the comforting aroma of a delicious dinner. This recipe offers a simple, satisfying, and flavor-packed solution that practically makes itself. It’s time to bring the joy of home cooking back into your weekly routine, without the stress.

Your New Go-To Meal for Flavor and Ease

This dish will quickly become a household favorite. It’s effortless to prepare thanks to the “set it and forget it” magic of the crockpot. It’s wholesome and hearty, packing a nutritional punch with chicken and quinoa. Even picky eaters will love it, making it kid-friendly and crowd-pleasing. Prepare for a flavor explosion with its perfect blend of enchilada spices and satisfying textures. Plus, it’s a meal prep dream, making future meals a breeze.

How to Make Crockpot Chicken Quinoa Enchiladas

Making these enchiladas is straightforward. You will combine the main ingredients in your slow cooker, cook until the chicken is tender and the quinoa is done, then shred the chicken. Finally, you will assemble the enchiladas in tortillas and bake them to perfection.

Ingredients of Crockpot Chicken Quinoa Enchiladas

For the Chicken & Quinoa Base:

• 2 boneless, skinless chicken breasts (or thighs for richer flavor)
• 1 cup uncooked quinoa
• 2 cups chicken broth (low sodium)
• 16 ounces enchilada sauce (red or green, your choice!)
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Assembly & Toppings:

• 12 corn tortillas or flour tortillas (consider gluten-free options)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup diced red onion (for garnish)
• 1 avocado, sliced or diced (for garnish)
• 1/4 cup sour cream or plain Greek yogurt (for garnish)
• Hot sauce, to taste (for garnish)

Directions of Crockpot Chicken Quinoa Enchiladas

Prep the Crockpot:

Lightly grease the slow cooker insert.

Combine the Base:

Add the chicken breasts, uncooked quinoa, chicken broth, enchilada sauce, green chiles, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the crockpot. Stir gently to combine everything.

Cook Low & Slow:

Set your crockpot to low for 6 hours or high for 3 hours. Cook until the chicken is easily shredded and the quinoa is tender.

Shred and Stir:

Carefully remove the chicken from the crockpot. Shred it using two forks, then return the shredded chicken to the crockpot. Stir well to combine the chicken with the quinoa mixture.

Assemble the Enchiladas:

Warm the tortillas slightly in the microwave or a dry skillet to make them pliable and prevent cracking. Spoon about 1/4 to 1/3 cup of the chicken quinoa mixture onto each tortilla. Sprinkle with a small amount of shredded cheese. Roll each tortilla tightly and place it seam-side down in a 9×13 inch baking dish.

Bake to Golden Perfection:

Pour any remaining enchilada sauce from the crockpot over the rolled enchiladas. Sprinkle a generous layer of the remaining shredded cheese over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

Rest and Serve:

Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced red onion, avocado, sour cream or Greek yogurt, and hot sauce if desired.

How to Serve Crockpot Chicken Quinoa Enchiladas

Serve these enchiladas alongside a fresh green salad with a bright lime vinaigrette. A side of black beans and corn salad also makes a great pairing. Don’t forget to top them with a dollop of creamy guacamole or a sprinkle of salty cotija cheese for an extra flavor boost.

How to Store Crockpot Chicken Quinoa Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual enchiladas or the filling for longer storage.

Tips to Make Crockpot Chicken Quinoa Enchiladas

For meal prep magic, cook the chicken and quinoa component in advance. This makes assembly even faster on a busy weeknight. If you like heat, spice it up by increasing the chili powder or adding a pinch of cayenne pepper. Remember to rinse your quinoa thoroughly before adding it to the crockpot; this removes bitterness and ensures a better flavor.

Variation

Flavor Variations:

For a vegetarian twist, substitute the chicken with 2 cans of black beans (rinsed and drained) or a medley of roasted vegetables like bell peppers and zucchini. Add a touch of smoked paprika or a dash of chipotle in adobo sauce for a delicious smoky flavor. Experiment with different cheese blends inside and on top for extra cheesy goodness. Incorporate diced sweet potato into the crockpot for added nutrition and a hint of sweetness.

Frequently Asked Questions (FAQ)

Can I make Crockpot Chicken Quinoa Enchiladas ahead of time?

Yes, absolutely! You can prepare the chicken and quinoa filling in the crockpot up to 2-3 days in advance and store it in the refrigerator. Then, simply assemble and bake the enchiladas when you’re ready to serve.

What if I don’t have a crockpot? Can I still make this recipe?

While designed for a crockpot, you can adapt this recipe. You would cook the chicken and quinoa separately. Cook the chicken by simmering it in some broth until tender, then shred it. Cook the quinoa according to package directions. Then combine the cooked chicken, quinoa, enchilada sauce, green chiles, and spices in a large pot on the stovetop to warm through before assembling the enchiladas.

How do I store and reheat leftover Crockpot Chicken Quinoa Enchiladas?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual servings, or place them in an oven preheated to 350°F (175°C) for about 15-20 minutes, until heated through and the cheese is bubbly again.