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    Home » Recipes

    Slow Cooker Mexican Chicken Casserole with Quinoa

    Updated: March 2, 2022 | Published on: October 22, 2019 - Molly Thompson8 Comments

    Gluten Free RecipesGF
    Jump to Recipe

    Add all the ingredients for this mexican chicken casserole into your slow cooker and come home to a healthy dinner! This easy enchilada bake is naturally gluten free and super healthy. It also freezes really well!

    mexican chicken casserole

    Easy, healthy dinner recipes are my favorite. There's nothing better than enjoying a delicious recipe that was easy to make and makes you feel great. This mexican chicken casserole is just that. Easy to make and easy to clean!

    Ingredients for mexican chicken casserole:

    • Boneless skinless chicken breasts
    • Chicken broth
    • Quinoa
    • Enchilada sauce (check ingredients for sugar!)
    • Green chilis
    • Corn
    • Black beans
    • Mexican spices like cumin and chili powder
    • Toppings like avocado, cheese, cilantro and tomatoes!

    mexican chicken casserole recipe

    What is in a casserole?

    Any food that can be served and cooked in the same dish is technically considered a casserole. That's why I love them so much! They're so easy to make and clean up. This easy mexican chicken casserole is all made in the slow cooker.

    Can you bake uncooked quinoa?

    Yes, even the quinoa in this dish is put into the slow cooker uncooked. While the slow cooker is warming and cooking the chicken and stock, it cooks the quinoa and the quinoa absorbs all the mexican flavors from the dish. By the time you open the lid, you'll have perfectly cooked chicken and quinoa, ready to eat.

    easy mexican chicken casserole

    If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymae so I can see it and feature you.

    More easy mexican dishes:

    • One pot taco pasta
    • Carne asada tacos
    • Healthy slow cooker chicken tortilla soup
    • Easy turkey taco stuffed peppers
    mexican chicken casserole

    Slow cooker mexican chicken casserole

    Add all the ingredients for this mexican chicken casserole into your slow cooker and come home to a healthy dinner! This easy enchilada bake is naturally gluten free and super healthy. It also freezes really well!
    4.18 from 28 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 5 hours
    Servings: 6
    Calories: 410kcal
    Author: Molly Thompson
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    Ingredients

    • 3 boneless skinless chicken breasts (about 1lb)
    • 1 1/2 cups chicken broth, stock or bone broth
    • 1 cup uncooked quinoa rinsed
    • 1- 10 oz can red enchilada sauce (check ingredients for sugar)
    • 1-4.5 oz can green chilies
    • 1 15-oz can corn
    • 1 15-oz can black beans drained and rinsed
    • 1 yellow onion diced
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 cup shredded Mexican cheese if desired (omit for DF option)
    • Chopped cilantro, avocado and tomatoes for serving

    Instructions

    • Place chicken into a 6-qt slow cooker.
    • Stir in chicken broth/stock, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin and chili powder, salt and pepper. Cover and cook on low heat for 4-6 hours.
    • Remove chicken from the slow cooker and shred using two forks.
    • Stir chicken back into the slow cooker then top with cheese if using. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese is melted
    • Serve with avocado, chopped cilantro and tomatoes

    Notes

    To freeze: place cooked casserole in an air-tight container for up to 6 months. Thaw overnight in the fridge then heat in the crock pot on low for 2-3 hours or in the microwave.

    Nutrition

    Serving: 1g | Calories: 410kcal | Carbohydrates: 36.6g | Protein: 34g | Fat: 14.3g | Saturated Fat: 5.2g | Cholesterol: 84mg | Sodium: 830mg | Fiber: 4.9g | Sugar: 2.3g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    SHOP THE RECIPE
        

    Here are the items I used to make this recipe:
    Quinoa, Crock Pot

    Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you. Thank you for supporting What Molly Made!

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    Reader Interactions

    Comments

    1. Brynne says

      September 07, 2020 at 2:14 pm

      how many servings does this recipe yield???

      Reply
      • Molly Thompson says

        September 08, 2020 at 11:07 am

        Hey Brynne! This makes about 6 servings. Let me know if you try it!

        Reply
    2. Cayla says

      July 26, 2021 at 12:42 pm

      Can you swap uncooked rice for the quinoa?

      Reply
      • Molly Thompson says

        July 27, 2021 at 12:11 pm

        I haven't tried it but it should work no problem!

        Reply
    3. Laura says

      September 20, 2021 at 11:41 am

      Can you use chicken tenderloins in place of chicken breast and will that change the cooking time?

      Reply
      • Molly Thompson says

        September 27, 2021 at 9:19 am

        Hey Laura! Yes you can use them. They will cook a little bit faster. I haven't tested it but I would check the chicken an hour or so before to see if it's done. You may need to remove it and let the quinoa finish cooking!

        Reply
    4. Janet says

      September 29, 2021 at 7:28 pm

      4 stars
      Really good, well seasoned. In my crock pot it was over cooked (at low) in 6 hours.

      Reply
    5. Doni says

      June 22, 2022 at 11:55 pm

      5 stars
      Delicious! Everyone liked it. Good flavors, easy prep.

      Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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