Crockpot Chicken Enchiladas with Quinoa
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 322.3
- Total Fat: 8.4 g
- Cholesterol: 81.7 mg
- Sodium: 721.9 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.1 g
- Protein: 35.6 g
View full nutritional breakdown of Crockpot Chicken Enchiladas with Quinoa calories by ingredient
Introduction
A hearty way to have a healthier version of enchiladas by substituting quinoa instead of the tortialls A hearty way to have a healthier version of enchiladas by substituting quinoa instead of the tortiallsNumber of Servings: 15
Ingredients
-
2 cup Goya Black Beans
2 cup Libbys Whole Kernel Sweet Corn
1.5 cup Rotel Original Diced Tomatoes & Green Chiles (by SHANIMCK)
350 gram Quinoa, Organic (Nuts.com) 50g = 1.8oz (by AUSTINLOSER)
2 can (10.75 oz) Chicken Broth
9 tsp Lawry's Taco Seasoning
2 tsp Garlic powder
1.5 tbsp Chili powder
2 tbsp Cilantro, raw
60 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Cumin seed
1 slice, medium (1/8" thick) Onions, raw
6 tsp Lime Juice - ReaLime 100% Lime Juice
2 cup Kraft 2% Shredded Cheddar Cheese
Tips
Use a crockpot liner for easy clean-up!
Directions
1) Drain all veggies, and chop the onions and combine them in the crockpot.
2) If you are using whole chicken breasts, season them with half of your lime juice, taco seasoning, cumin and chili powder and add them to the pot. If you are using canned chicken, I would wait later into the cooking process so it doesn't fall apart.
3) Rinse your quinoa and set aside.
4) Add chicken broth and the rest of your spices.
If using the Chicken breast, put on high for 3 hours
If using CANNED chicken, cook on high for 3 hours and then add your chicken.
5) After the first 3 hours, if you have whole chicken breasts in the pot, shred them. If you have canned chicken, add it now.
6) Then add the quinoa.
OPTIONAL - you can add some of your shredded cheddar cheese to the mix now to let it melt throughout the dish.
Let cook for another 3-4 hours until the quinoa is done.
Serve with a sprinkle of cheese on top and fresh cilantro.
Can add sour cream if youd like too.
Serve in a bowl with spoon or with chips.
Feel free to adjust the broth amounts for a more liquidy or creamy chili
Serving Size: 15
Number of Servings: 15
Recipe submitted by SparkPeople user ZIONGAMMA.
2) If you are using whole chicken breasts, season them with half of your lime juice, taco seasoning, cumin and chili powder and add them to the pot. If you are using canned chicken, I would wait later into the cooking process so it doesn't fall apart.
3) Rinse your quinoa and set aside.
4) Add chicken broth and the rest of your spices.
If using the Chicken breast, put on high for 3 hours
If using CANNED chicken, cook on high for 3 hours and then add your chicken.
5) After the first 3 hours, if you have whole chicken breasts in the pot, shred them. If you have canned chicken, add it now.
6) Then add the quinoa.
OPTIONAL - you can add some of your shredded cheddar cheese to the mix now to let it melt throughout the dish.
Let cook for another 3-4 hours until the quinoa is done.
Serve with a sprinkle of cheese on top and fresh cilantro.
Can add sour cream if youd like too.
Serve in a bowl with spoon or with chips.
Feel free to adjust the broth amounts for a more liquidy or creamy chili
Serving Size: 15
Number of Servings: 15
Recipe submitted by SparkPeople user ZIONGAMMA.