Slow Cooker

Crockpot Chicken Enchiladas with Quinoa takes 20 minutes to prepare.

Crockpot Chicken Enchiladas with Quinoa takes 360 minutes to cook.

Crockpot Chicken Enchiladas with Quinoa makes 15 servings.

The ingredients for Crockpot Chicken Enchiladas with Quinoa are:

2 cup Goya Black Beans
2 cup Libbys Whole Kernel Sweet Corn
1.5 cup Rotel Original Diced Tomatoes & Green Chiles (by SHANIMCK)
350 gram Quinoa, Organic (Nuts.com) 50g = 1.8oz (by AUSTINLOSER)
2 can (10.75 oz) Chicken Broth
9 tsp Lawry's Taco Seasoning
2 tsp Garlic powder
1.5 tbsp Chili powder
2 tbsp Cilantro, raw
60 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Cumin seed
1 slice, medium (1/8" thick) Onions, raw
6 tsp Lime Juice - ReaLime 100% Lime Juice
2 cup Kraft 2% Shredded Cheddar Cheese

Here is how you make Crockpot Chicken Enchiladas with Quinoa:

1) Drain all veggies, and chop the onions and combine them in the crockpot.2) If you are using whole chicken breasts, season them with half of your lime juice, taco seasoning, cumin and chili powder and add them to the pot. If you are using canned chicken, I would wait later into the cooking process so it doesn't fall apart.3) Rinse your quinoa and set aside.4) Add chicken broth and the rest of your spices. If using the Chicken breast, put on high for 3 hours If using CANNED chicken, cook on high for 3 hours and then add your chicken.5) After the first 3 hours, if you have whole chicken breasts in the pot, shred them. If you have canned chicken, add it now.6) Then add the quinoa.OPTIONAL - you can add some of your shredded cheddar cheese to the mix now to let it melt throughout the dish.Let cook for another 3-4 hours until the quinoa is done.Serve with a sprinkle of cheese on top and fresh cilantro.Can add sour cream if youd like too.Serve in a bowl with spoon or with chips.Feel free to adjust the broth amounts for a more liquidy or creamy chiliServing Size: 15Number of Servings: 15Recipe submitted by SparkPeople user ZIONGAMMA.

The nutritional information for Crockpot Chicken Enchiladas with Quinoa is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 322.3

• Total Fat: 8.4 g
• Cholesterol: 81.7 mg
• Sodium: 721.9 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 4.1 g
• Protein: 35.6 g

Crockpot Chicken Enchiladas with Quinoa is Mexican cuisine.