Quinoa Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy casserole packed with seasoned ground chicken, quinoa, black beans, corn, and tomatoes, finished with enchilada sauce and topped with melted cheese. Minimal prep and slow-cooker convenience make this a weeknight winner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ tablespoon olive oil
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 pound lean ground chicken
- 1 can ((14.5 ounces) Hunt's Diced Tomatoes)
- 1 can black beans (well rinsed)
- 1 cup sweet corn kernels (rinsed)
- 1 cup quinoa (rinsed)
- 1 tablespoon chili powder (or to taste)
- 1 tablespoon ground cumin (or to taste)
- 1 10-ounce can of red enchilada sauce
- 1 ½ cups low sodium (fat-free chicken broth)
- salt and fresh ground pepper (to taste)
- 6-8 (8-inch) low-carb whole wheat flour tortillas
- 1 cup Mexican-blend shredded cheese
- Chopped fresh cilantro or parsley (for garnish, optional)
- Diced avocado (for serving, optional)
- Sour cream (for serving, optional)
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1213mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 230mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.