Chicken Enchiladas (using quinoa)
This recipe is a staple in our house. I will share with you how I used to make it in the Crockpot, then how I modified the recipe once we got our Instant Pot. At the end of the blog post, I will share how I also modified this into a vegetarian option. I’d love to hear your feedback if you try this out, you can comment below or tag me on IG (@susie_bower_ ) or Facebook!
Cheesy Chicken Enchiladas – Crockpot Version
Prep time: 15 mins
Cook time : 3 hours 15 mins
Total time: 3 hours 30 mins
This healthy take on a favorite Mexican dish is quick to put together, and it makes enough servings to feed a family or fill up a meal prep menu. Farro adds a nutty taste to the flavorful mix, giving this recipe something extra special to make it really stand out. If you can’t find farro, please substitute with quinoa.
Serves: 10 servings, about 1 cup each
(for those using 21 DF this is a rough estimate for 1 serving) = 1 green, 1/2 red, 2 yellow, 1/2 blue
Ingredients/Shopping List:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and de-veined, finely chopped
1 lb. raw ground chicken breast
2 (4 oz.) cans of chopped green chilis
1½ cups dry farro, rinsed (or sub with quinoa)
1 (15-oz.) can of black beans, rinsed, drained
1 cup frozen corn (optional, I personally don’t use)
1 (15-oz.) can diced fire roasted tomatoes (or petite diced tomatoes), no salt added
1 cup water
1 (10-oz.) can of red enchilada sauce (I use mild, but if you like spicy, go for medium or hot)
1-2 Tbsp. chili powder (depending on how spicy you like your food)
2 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Instructions
1 – Heat oil in a medium nonstick skillet over medium-high heat.
2 – Add onion; cook, stirring frequently, for 3 to 5 minutes, or until the onion is soft.
3 – Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until the jalapenos are soft.
4 – Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5 – Place chicken mixture, farro, beans, corn, green chilis, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed.
6 – Remove lid and stir the mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7 – Top with green onions and cilantro; serve.
Cheesy Chicken Enchiladas – InstantPot Version
Prep time: 15 mins
Cook time: 15-20 mins
Total time: 30-40 mins
Ingredients/Shopping List:
1 medium onion, chopped
2 cloves garlic, finely chopped
2-3 (4 oz.) cans of chopped green chilis
2 lb. chicken breast or strips (can be frozen or thawed)
1 1/2 cups dry quinoa
2-3 (15 oz.) cans of black beans, rinsed, drained
1 (15 oz.) can diced fire roasted tomatoes (or petite diced tomatoes), no salt added
1 cup water
2 (10-oz.) can red enchilada sauce (I use mild, but if you like spicy, go for medium or hot)
1-2 Tbsp. chili powder (depending on your preferred spice level)
2 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Instructions
1 – Pour the entire can (including the liquid) of black beans, petite diced tomatoes, chopped onions, green chilis, red enchilada sauce, chicken, and garlic into the InstantPot.
2 – Add cumin, chili powder, coriander, and salt. Stir.
3 – Add quinoa and water. Stir.
4 – Select Manual, High Pressure and cook for 15-20 minutes depending on frozen or thawed chicken (sometimes with thicker, frozen breasts I have found it takes 25-30 minutes).
5 – Once it’s finished, release the pressure, open the lid and stir.
6 – Make sure the chicken is thoroughly cooked and the quinoa is no longer white/cream colored – it becomes translucent. You can serve it immediately or place it in a storage container.
7 – If serving, top with green onions, cheese, and cilantro; serve.
Vegetarian options
You could simply just remove the chicken from the recipe and call it a day or you remove the chicken and can add an additional can (or two) of beans – kidney beans are a great option.
For a dairy-free version, I use veggie cheese like Daiya shredded mozzarella and cheddar.
