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.



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!

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