When I think of cold weather comfort food, any recipe I can make in the slow cooker usually comes to mind.  This Slow Cooker Quinoa Enchilada Bake is easier than making traditional Enchilada’s because there’s just a little prepping, then once you add all the ingredients to the crockpot you let the slow cooker do all the work.  Leaving you with a warm and flavorful meal.  You can still top this dish with your favorite enchilada toppings such as cilantro, fresh lime juice, cheese, sour cream, my favorite hint of lime Late of July Chips, or avocado, and I promise you won’t even miss the traditional tortilla enchiladas.

I discovered a few Slow Cooker Enchilada Bake recipes on Pinterest before combining a few of them and making it my own.  I started with Jaclyn’s bake and then one day made Gina’s Chicken Enchiladas and fell in love with the sauce.  I knew I had to combine the two.  Of course you can add any veggies you want, I like traditional peppers and onions.  And I only add one can of beans since you get protein from the added chicken.  And for the homemade red enchilada sauce, the ingredient that truly makes it out of this world delicious is the Chipotle Peppers in Adobe.  I like adding heaping tablespoons of this because I love the spicy taste, but of course adjust according to your family.  Before these recipes I had no idea making your own Enchilada sauce was so easy and so much better than any canned variety.


Once all the ingredients are prepped and in the slow cooker I cook on high for about 3.5 to 4 hours our double if cooking on low.  Once the chicken is cooked through I take out the breasts and use my Kitchen Aid Mixer to shred the chicken.  SOOOO much easier than using a knife and a fork!  I use my mixer all the time to shred meat and just make sure I thoroughly wash it before baking sugary sweets.

I add all the pulled chicken back to the crockpot and let it cook for about 15-20 more minutes before serving, but this isn’t necessary.  Once the chicken is cooked the bake is typically finished.  Then we all know any Mexican dish is all about the toppings, my favorites are fresh lime juice, cilantro, chips, and a little hot sauce.  These would also pair perfectly with my Spicy Jalapeno Margaritas or with a glass of wine as you saw on my Instagram Saturday Night.  Don’t forget to PIN for later, enjoy!


Slow Cooker Quinoa Enchilada Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 medium yellow onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 boneless skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 cup dry quinoa
  • 1½ cups chicken or vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 2-3 tablespoons chopped chipotle peppers in adobo
  • 2-3 tablespoons chili powder, add more at the end if desired
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • For serving: Lime juice, cilantro, cheese, avocado, sour cream, tomatoes, chips (optional)
Instructions
  1. Dice the onion, red, and yellow pepper.
  2. Then combine onion and peppers with the remaining ingredients in a slow cooker. Stir to combine and season with salt and pepper to taste.
  3. Cover and cook on high for 3.5-4 hours or low for 7-8 hours, or until the liquid is absorbed and the quinoa and chicken are cooked.
  4. Remove and shred the chicken, then return to the slow cooker. Taste and add extra chili powder or cumin if necessary and cook an additional 15 minutes.
  5. Serve with desired toppings.


Beachbody On Demand

Let your #slowcooker do all the work with this Quinoa Enchilada Bake #WIAW #healthy Click To Tweet

Check out what everyone else is eating today by heading over to Jenn’s page http://www.peasandcrayons.com or view previous What I Ate Wednesday posts here.

What’s your favorite slow cooker meal?

What’s on your plate today?

Favorite tortilla chip?

10 Comments on Slow Cooker Quinoa Enchilada Bake

  1. Stephanie @ Wholesome Paradise
    February 1, 2017 at 2:42 pm (3 months ago)

    That pulled chicken looks delicious. I’ve decided I need some enchiladas in my life. I don’t like quinoa though so I’ll have to modify this recipe if I make it. Do you think subbing cauli rice would work?

    Reply
    • sweetandstrong
      sweetandstrong
      February 1, 2017 at 10:53 pm (3 months ago)

      Yes, I just wouldn’t put the cauliflower rice in the slow cooker. I’ve also served this over a baked sweet potato and it’s delicious!

      Reply
  2. Emily
    February 1, 2017 at 2:45 pm (3 months ago)

    I think my favorite slow cooker meal is tortilla soup, and this sounds like a really thick delicious version of it.

    Reply
    • sweetandstrong
      sweetandstrong
      February 1, 2017 at 10:53 pm (3 months ago)

      Yes it totally is, almost like a chili but with enchilada sauce. All these types of meals are my favorite. You really don’t need to follow a recipe, you can just combine your favorite spices and ingredients.

      Reply
  3. Joyce @ The Hungry Caterpillar
    February 1, 2017 at 11:12 pm (3 months ago)

    Yum! I love enchiladas, but they’re hard to make. I love the idea of just throwing everything in a slow-cooker!

    Reply
    • sweetandstrong
      sweetandstrong
      February 7, 2017 at 5:04 pm (3 months ago)

      I know right, with regular enchiladas you need to wrap them all individually, who has time for all that?!? lol

      Reply
  4. Cora
    February 2, 2017 at 12:37 am (3 months ago)

    Mmmm. There are so, so many enchilada recipes out there and as badly as I want to eat them, everytime I look at a recipe I just turn away because it seems like “too much work.” I can be real lazy when it comes to certain things… like making enchilada sauce.
    But this would give me the same flavors in zero the time. That’s why I looooveeee slow cookers. They are heaven’s gift…

    Reply
    • sweetandstrong
      sweetandstrong
      February 7, 2017 at 5:05 pm (3 months ago)

      I turn away from so many recipes because of ingredients too Cora. The slow cooker really is so amazing! And I’m one that loves a bowl of everything all thrown together.

      Reply
  5. Heather @ Polyglot Jot
    February 2, 2017 at 11:11 pm (3 months ago)

    Late July are my favorites too–I love the mild mojo one! Slow cooker recipes are the best in the Winter–love coming home to that cozy delicious smell of dinner!

    Reply
    • sweetandstrong
      sweetandstrong
      February 7, 2017 at 5:07 pm (3 months ago)

      Oh I haven’t tried that flavor yet! And yes love when I can throw everything in the crockpot and do other things as dinner cooks.

      Reply

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