Quinoa Enchilada Casserole
Looking for an easy enchilada casserole that is packed with protein and gooey cheesiness? Mexican Quinoa Enchilada Casserole is the recipe 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 worlds—all the flavor and none of the tedious work that comes with traditional enchilada recipes. This quinoa enchilada casserole makes it easy to have ready to serve whenever dinner time comes.
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Meatless Monday Option
I try to make our Monday meals meatless but they still need to be filling for my family. That’s not a problem with this slow cooker quinoa enchilada casserole. Even without the meat this Meatless Monday recipe is super filling.
The quinoa and beans give this meal tons of protein and fiber making it a great vegan enchilada casserole. This recipe makes a lot so it’s great for leftovers or for a large group with a lot of mouths to feed!
Slow Cooker Quinoa Enchilada Casserole
This easy weeknight meal rocks because it really is as simple as opening a few cans and dumping the ingredients in your crockpot cooker! You don’t even have to dirty another bowl or cutting board.
Just pour everything into the crockpot and you’re set!
- Add the beans, corn, 1 can of enchilada sauce, diced tomatoes, chilis, quinoa, water and cream cheese to the slow cooker.
2. Stir everything together.
3. Pour the remaining can of enchilada sauce on top.
4. Sprinkle with Mexican cheese.
5. Cover and cook 3-4 hours on high or 4-6 on low
6. Uncover, serve in a bowl topped with avocado, sour cream and chopped cilantro (unless you hate cilantro like me—then leave that off).
If you want to add meat to this recipe, add shredded rotisserie chicken as desired during the last 20 minutes of cooking.
Is Enchilada Sauce Gluten-Free?
All my recipes are gluten-free because my husband has Celiac Disease. People with Celiac Disease are allergic to gluten and need to make adjustments to their diet in order to live healthily. If you are looking for a gluten-free meal, this quinoa enchilada casserole is perfect for you!
If you’re wondering what has gluten in it in this recipe, the enchilada sauce is the guilty party. Switch out the sauce for a gluten-free enchilada sauce and you’re good.
There are a lot of brands of enchilada sauce out there that add flour to their enchilada sauce so make sure to read the labels. I always use Hatch since I know I can trust their products, as they certify that their sauce is gluten-free.
This recipe is also dairy-free and vegan if you use vegan cheese. If someone in your family has a milk allergy, this quinoa enchilada casserole is a great meal to serve them. Just use a vegan cheese or omit the shredded cheese all together. With all the delicious flavors in this enchilada quinoa casserole, you won’t even miss it!
If you’re looking for easy Meatless Monday ideas, I hope you’ll add this Quinoa Enchilada Casserole to your dinner rotation. You won’t be sorry you did!
Quinoa Enchilada Casserole
- 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
- 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.