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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!

Looking for more Mexican meals? Try sheet pan burrito bowls, Birria ramen, or healthy chicken enchiladas!

mexican chicken casserole
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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!

Craving a classic enchilada version? This chicken enchilada casserole features layers of tortillas, tender chicken, and cheese.

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

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More easy mexican dishes:

Tap stars to rate!
4.24 from 30 votes

Slow cooker mexican chicken casserole

Prep: 10 minutes
Cook: 5 hours
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!

Save this Recipe!

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Servings: 6

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
Last step! If you make this, please leave a review letting us know how it was!

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: 1serving | Calories: 410kcal | Carbohydrates: 36.6g | Protein: 34g | Fat: 14.3g | Saturated Fat: 5.2g | Cholesterol: 84mg | Sodium: 830mg | Fiber: 4.9g | Sugar: 2.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




11 Comments

  1. Julie Fox says:

    5 stars
    Omit the quinoa and turn it into a soup. It was delicious!

    1. Molly Thompson says:

      Oh!!! Love this idea. Thanks, Julie!

  2. Staci says:

    Could this be made in an Instant Pot instead of a Crockpot?

  3. Doni says:

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

  4. Janet says:

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

  5. Laura says:

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

    1. Molly Thompson says:

      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!

  6. Cayla says:

    Can you swap uncooked rice for the quinoa?

    1. Molly Thompson says:

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

  7. Brynne says:

    how many servings does this recipe yield???

    1. Molly Thompson says:

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