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Classic Crockpot Chicken Quinoa Enchiladas

Enjoy a comforting and flavorful meal with these Classic Crockpot Chicken Quinoa Enchiladas, featuring tender chicken and quinoa slow-cooked in a rich enchilada sauce. Perfect for a hearty weeknight dinner, easily assembled and baked to cheesy perfection.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings 6 servings
Calories 500 kcal

Equipment

  • Slow cooker
  • Forks
  • Microwave or dry skillet
  • 9x13 inch baking dish
  • Oven

Ingredients
  

For the Chicken & Quinoa Base

  • 2 boneless, skinless chicken breasts
  • 1 cup uncooked quinoa
  • 2 cups chicken broth low sodium
  • 16 ounces enchilada sauce red or green
  • 1 can diced green chiles 4-ounce
  • 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
  • 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)

Instructions
 

Main

  • Lightly grease the slow cooker insert.
  • Combine chicken breasts, uncooked quinoa, chicken broth, enchilada sauce, green chiles, and all seasonings in the crockpot; stir gently.
  • Cook on low for 6 hours or high for 3 hours, until chicken shreds easily and quinoa is tender.
  • Remove and shred the cooked chicken, then return it to the crockpot and stir into the quinoa mixture.
  • Warm tortillas, then fill each with chicken quinoa mixture and a sprinkle of cheese, roll tightly, and arrange in a baking dish.
  • Pour remaining sauce over enchiladas, top with cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and heated through.
  • Rest enchiladas for 5 minutes, then serve garnished with cilantro, red onion, avocado, sour cream/yogurt, and hot sauce.

Notes

Adjust spice level to taste by adding more green chiles or hot sauce. For added depth of flavor, consider lightly toasting the quinoa before adding it to the crockpot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.