Crock Pot Chicken Enchilada Quinoa

9 370 317
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 6
Crock Pot Chicken Enchilada Quinoa
Health Highlights

Ingredients


1 can (15oz) Pinto 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

Instructions


  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!

Notes:

Dairy-Free

  • 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 317
Calories from fat 92
Calories from saturated fat 35
Total Fat 10.2 g
Saturated Fat 3.9 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.9 g
Cholesterol 44 mg
Sodium 1449 mg
Potassium 490 mg
Total Carbohydrate 37 g
Dietary Fiber 3.0 g
Sugars 5.1 g
Protein 20.5 g

Dietary servings

Per Portion


Grain 1.4
Meat 0.5
Milk Alternative 0.4
Vegetables 1.7

Energy sources


Pygal45%466.7515857374088181.8005730410365629%329.94605284297586267.074023573003326%316.2751861432881134.6741299364242645%29%26%CarbohydratesFatProtein

Meal Type(s)

Main




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