Crock Pot Chicken Enchilada Quinoa

9 370 373
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 6
Crock Pot Chicken Enchilada Quinoa
Health Highlights


1 can (15oz) Black beans, canned (drained, rinsed)
1 can (15oz) Sweet corn, canned, drained
2 1/2 can (10oz) Enchilada sauce, canned
1 can (15 oz) Tomatoes and green chiles, canned
1 cup Quinoa, uncooked
1/2 cup Water
114 gm Cream cheese, fat free (cut into chunks)
227 gm Rotisserie chicken breast, skinless (diced)
1 cup shredded Mexican cheese blend


  1. Add beans, corn, ½ of enchilada sauce, tomatoes, quinoa, water, and cream cheese to the slow cooker; stir well.
  2. Add chicken to the crockpot and pour remaining enchilada sauce on top (do not stir), then sprinkle with shredded cheese.
  3. Cover and cook 4-5 hours on high or 5-7 hours on low.
  4. Serve with desired toppings such as avocado, onion, tomato, and cilantro. Enjoy!



  • Omit cream cheese and use vegan shredded cheese to sprinkle!

Nutrition Highlights

  • Beans are a great soure of fiber which helps to promote healthy digestion!
  • Chicken is a great source of protein that aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 373
Calories from fat 94
Calories from saturated fat 35
Total Fat 10.4 g
Saturated Fat 3.9 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.9 g
Cholesterol 44 mg
Sodium 1717 mg
Potassium 706 mg
Total Carbohydrate 49 g
Dietary Fiber 7.8 g
Sugars 5.2 g
Protein 24.7 g

Dietary servings

Per Portion

Grain 1.4
Meat 0.5
Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 2.2

Energy sources


Meal Type(s)