Classic Crockpot Chicken Quinoa Enchiladas
This easy crockpot recipe delivers flavorful chicken and quinoa enchiladas with minimal effort, perfect for a satisfying weeknight meal. Just combine ingredients, slow cook, and enjoy with your favorite toppings.
Equipment
- Microwave-safe bowl
- Fork
- Crockpot
Ingredients
Main Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breasts
- ¾ cup uncooked quinoa
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups red enchilada sauce
- 8 – 10 small corn tortillas 6-inch size
- 1 ½ cups shredded Mexican blend cheese cheddar, Monterey Jack, pepper jack
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp chili powder adjust for heat
- Salt & freshly ground black pepper to taste
Optional Toppings
- sliced avocado
- fresh cilantro
- lime wedges
- diced red onion
- sliced jalapeños
- sour cream or Greek yogurt
Instructions
Preparation
- Rinse quinoa and combine with chicken broth in a microwave-safe bowl; cook for 5 minutes high, then let stand for 2 minutes before fluffing it with a fork.
- Place chicken breasts in the crockpot and pour ¼ cup of the enchilada sauce over them while the quinoa cooks.
Notes
For extra flavor, you can sear the chicken breasts for a few minutes on each side before adding them to the crockpot. Frozen chicken breasts can be used directly, just increase the cook time by an hour or two. Adjust chili powder to your preference for a milder or spicier dish.