Crock Pot Chicken Enchilada Quinoa

9 370 400
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 6
Crock Pot Chicken Enchilada Quinoa
Health Rating


1 can (15oz) Black beans, canned (drained, rinsed)
1 can (15oz) Sweet corn, canned, drained (try and purchase organic corn)
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 crock pot 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.


Nutrition Facts

Per Portion

Calories 400
Calories from fat 89
Calories from saturated fat 40
Total Fat 9.9 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.8 g
Cholesterol 53 mg
Sodium 1711 mg
Potassium 710 mg
Total Carbohydrate 49 g
Dietary Fiber 7.9 g
Sugars 4.2 g
Protein 28.5 g

Dietary servings

Per Portion

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

Energy sources



To make this recipe dairy free - omit cream cheese and use vegan shredded cheese to sprinkle!

Nutritional Highlights:

are a great soure of fiber which helps to promote healthy digestion!

is a great source of protein which aids in muscle growth and repair!

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