Nutritional Info:
Calories: 410Kcal, Carbohydrates: 36.6g, Protein: 34g, Fat: 14.3g, Fiber: 4.9g
| Prep Time | 10 minutes |
| Cook Time | 5 hrs |
| Servings |
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Ingredients
- 3 Boneless/Skinless Chicken Breasts
- 1 1/2 cups chicken broth, stock or bone broth
- 1 cup uncooked quinoa rinsed
- 280 gm red enchilada sauce
- 125 gm green chilies
- 425 gm Corn
- 425 gm black beans drained and rinsed
- 1 yellow onion diced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp Sea salt
- 1/4 tsp Black Pepper
- Chopped cilantro, avocado and tomatoes
Ingredients
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Instructions
- Place chicken breasts into a 6 ltr. slow cooker.
- Stir in chicken broth/stock, quinoa, enchilada sauce, corn, black beans, green chiles, onion, cumin, chili powder, salt and pepper. Cover it and cook on low heat for 4-6 hours.
- Remove chicken from the slow cooker and shred using two forks.
- Stir chicken back into the slow cooker and cook on low heat for additional 15 minutes.
- It’s ready! Serve hot with avocado, cilantro and tomatoes.
Summary
Recipe Name
Mexican Chicken Casserole Recipe
Author Name
InstaFitness
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 26 Review(s)