Looking for an easy enchilada casserole that is packed with protein and gooey cheesiness? Quinoa Enchilada Casserole is the recipe is for you!
I love Mexican food and especially enchiladas but sometimes I don’t feel like stuffing and wrapping each enchilada. Quinoa Enchilada Casserole is the best of both world. These enchiladas make it easy to make and have ready whenever dinnertime comes.
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Meatless Mondays- Quinoa Enchilada Casserole
I try to make our Monday meal meatless but it still needs to be filling. Even without the meat this is super filling. The quinoa and beans give this mean tons of protein and fiber without the meat. It makes a lot so be ready for leftovers or a lot of mouths to feed!!
Easy Weeknight Meal
This recipe rocks because it really is a dump and go! You don’t even have to dirty another bowl. You pour everything into the crockpot and you’re set.
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese to slow cooker. Stir everything together.
2. Pour remaining can of enchilada sauce on top, then sprinkle with cheese.
3. Cover and cook 3-4 hours on high or 4-6 on low.
4. Add shredded rotisserie chicken if desired during the past 20 minutes of cooking. Uncover, top with avocado, sour cream and chopped cilantro (unless I’m eating it because I hate cilantro).
Food Allergies- Quinoa Enchilada Casserole
Gluten Free- All my recipes are gluten free because my husband has Celiac Disease, which means he is allergic to gluten. Now if you’re wondering what has gluten in it in this recipe, it’s the enchilada sauce.
Make sure you get a gluten free enchilada sauce. There are a lot of brands out there that add flour to their enchilada sauce so make sure and read the labels. I always use Hatch since I know they certify that their sauce is gluten free.
More Mexican Recipes
Crunchy Mexican Chicken Casserole
Quinoa Enchilada Casserole
Ingredients
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned yellow corn drained and rinsed
- 30 ounces mild or medium red enchilada sauce
- 15 ounces canned diced fire roasted tomatoes and green chilies
- 1 can diced green chilies optional
- 1 clove garlic minced (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup quinoa
- 1/2 cup water
- 4 ounces cream cheese
- 1 cup shredded Mexican cheese
- Avocado optional
- Sour Cream optional
- Cilantro optional
Instructions
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese to slow cooker. Stir everything together.
- Pour remaining can of enchilada sauce on top, then sprinkle with cheese. Cover and cook 3-4 hours on high or 4-6 on low.
- Add shredded rotisserie chicken if desired during last 20 minutes of cooking.
- Uncover, top with avocado, sour cream and chopped cilantro.
- Enjoy!
