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Home » Recipes

Slow Cooker Mexican Chicken Casserole with Quinoa

Updated: July 10, 2023 | 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!

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

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 Save Saved!
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Servings: 6
Calories: 410kcal
Author: Molly Thompson
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Ingredients

  • 3 boneless skinless chicken breasts (about 1lb)
  • 1 ½ 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
  • ½ teaspoon cumin
  • ½ 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!

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    Recipe Rating




  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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