Do you know what I really, really like? Anything with a south of the border flavor and lots of cheese. That’s why I adore this Chicken Quinoa Enchilada Casserole recipe – that and because it’s a slow cooker recipe you can mix up and walk away from until you are ready to dig in.
It’s seriously so easy, but so yummy. It takes about ten minutes to prep, ten minutes to finish up and serve, and three minutes to scarf down, so it’s perfect for days that you don’t feel like cooking. Or just don’t have the time to cook, willingness aside.
Ah, time…the most precious commodity that cannot be manufactured…
Anyway, back to the Chicken Quinoa Enchilada Casserole.
It’s based off of this recipe from Damn Delicious. I modified it for simplicity (because of the time thing I was just talking about) and to eliminate a few ingredients my family members doesn’t care for. The other thing I do differently is that I serve it with tortilla chips, and I don’t put all the tomatoes and avocado on top like she does. I think those things sound delicious but I usually only have the time and inclination to plop a dollop of sour cream on top and call it a day.
Also, I feel like this is a healthy meal because of the quinoa, so that’s a win. Quinoa screams healthy to me. There’s actually another chicken quinoa recipe with broccoli in it that I like from the same site that inspired this one. I really love all her recipes, to be honest.
Throw in everything but the cheese and cook on low for 4-5 hours.
This is what it looks like when you are ready to proceed.
Shred it and top it with cheese.
Serve with chips and enjoy!
- 1 10 oz can red enchilada sauce
- 1 1/4 cups chicken broth
- 1 packet taco seasoning
- 1 4.5 oz can chopped green chilies
- 1 cup uncooked quinoa
- 2 boneless, skinless chicken breasts
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Place the first 5 ingredients in the crockpot and whisk them together until the taco seasoning is dissolved in the liquid. Add the chicken breasts and coat with liquid. Cover and cook on low for 4-5 hours, until quinoa is cooked and chicken is tender. When both are done, shred the chicken breasts and stir. Top with cheeses and cover again for about 5 minutes to let it melt. Serve immediately with tortilla chips. Garnish with sour cream, if desired.