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!
- 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
- 1 1/2 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)
- Dice the onion, red, and yellow pepper.
- Then combine onion and peppers with the remaining ingredients in a slow cooker. Stir to combine and season with salt and pepper to taste.
- 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.
- 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.
- Serve with desired toppings.
[bctt tweet=”Let your #slowcooker do all the work with this Quinoa Enchilada Bake #WIAW #healthy” username=”sweetandstrong_”]
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?