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–+ servings
mexican casserole in a crock pot with melted cheese and taco toppings.

Crock Pot Mexican Casserole

4.32 from 35 votes
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!
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Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Servings: 6
Author: Molly Thompson

INGREDIENTS

  • 1 1/2 cups low-sodium chicken broth
  • 1 cup uncooked quinoa rinsed
  • 10 oz red enchilada sauce store bought or homemade
  • 1-4.5 (4.5 oz) can diced green chilies
  • 1 (15 oz) can corn drained
  • 1 (15 oz) can black beans drained and rinsed
  • 1 yellow onion diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup shredded Mexican or cheddar cheese
  • Toppings: chopped cilantro, avocado, tortilla chips, sour cream, tomatoes

INSTRUCTIONS

  • Add the chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin, and spices to the crock pot and stir to combine. Submerge the chicken in the liquid. Cover and cook on low heat for 4-6 hours.
    1 1/2 cups low-sodium chicken broth, 1 cup uncooked quinoa, 10 oz red enchilada sauce, 1-4.5 (4.5 oz) can diced green chilies, 1 (15 oz) can corn, 1 (15 oz) can black beans, 1 yellow onion, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, 1 1/2 lbs boneless skinless chicken breasts, ¼ teaspoon black pepper
  • 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
    1 cup shredded Mexican or cheddar cheese
  • 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: 1serving | Calories: 505kcal | Carbohydrates: 58g | Protein: 44g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 878mg | Fiber: 11g | Sugar: 8g | Vitamin A: 796IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 5mg
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