Chicken Quinoa Enchilada Crockpot Meal

This is an incredibly easy dish that everyone in the family will love! It’s easy and makes your whole home smell delicious as it cooks throughout the day! Cheesy, warm and filling, packed full of protein!
Crockpot meals aren’t just for the winter! You can definitely make good use of the trusty Crockpot during the spring and summer as well! You can use it to make tender meat for a taco, or  a filling enchilada dish like this one so you don’t have to heat up your kitchen when you turn your oven on!
Definitely toss this in your Crock-Pot and give it a try! The leftovers were even amazing!


Chicken and Quinoa Enchilada Crockpot Meal


1 15-ounce can black beans, drained and rinsed
3/4 cup frozen or fresh whole kernel corn
2 cups homemade enchilada sauce (recipe follows)
1 15-ounce can of Organic Diced Tomatoes, Fire Roasted with Medium Green Chilies

1/2 tsp garlic powder
6 chicken tenderloins
Handful of grape tomatoes
1 cup un-cooked White Quinoa
+ ½ cup water
salt and pepper to taste (I used about 1 teaspoon salt and ¼ teaspoon black pepper)
1 cup shredded Mexican style cheese
optional: chopped cilantro, diced tomatoes, diced avocado, sour cream and a but of lime squeezed over top

Enchilada Sauce

1 1/2 TB oil (I used olive oil)
1 TB chili powder
2 cups chicken broth
6 oz. Tomato paste (1 small can)
1/2 tsp oregano
1/2 tsp cumin
Salt and pepper

Stir together until well blended (with small wisk if you have one) and pour over other ingredients listed above.



Add beans, corn, chicken tenderloins (mine were frozen), 1/2 of homemade enchilada sauce, diced tomatoes and chiles, quinoa, water, garlic powder, and salt and pepper to the greased slow cooker. Stir everything together.
Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.


And now for the quote of the day:
I’ve got glitter growing outta my head! 😉


Ground Beef Enchiladas


I had a little over a pound of ground beef in my freezer… and stuck. What do I make??? BEEF ENCHILADAS!!!! Of Course!! 🙂 And, my husband will always be excited about anything mexican themed at all.  They were scrumptious, and had a little bit of heat… and if you like spice, you can dial up the heat easily!! (I’m a bit of a wimp in that department!!)

I was out of cans of enchilada sauce, but I DID have one 6 oz. can of  organic tomato paste. So… I MADE red enchilada sauce. I made mine mild, in order to dial up the spice, you just add more of the spiciness… cayenne, chili powder etc.

Red Enchilada Sauce:

1 can tomato paste 6 oz.
6 oz (fill that can with chicken broth) of low sodium chicken broth (up to 1 cup)
2 TB canola oil
1/4 cup water
2 TB chili powder (add more for addtl. spice)
1/2 tsp cumin
1/4 tsp onion powder
sprinkle of cayenne powder (more for extra spice)

Stir together and set aside

Should look like this:


Enchilada Indredients:

1 pack of 8-10 flour tortillas
1.5 lbs lean grass fed ground beef (my personal fav.)
1 can organic black beans (I use Trader Joes)
1/4 cup Salsa Verde (I LOVE Trader Joes version of this too!!)
1 cup Organic frozen super sweet corn
1/2 cup water
1/2 packet taco seasoning (or 2 TB homemade taco seasoning:
1/2 (or a bit more) of the enchilada sauce that you made
salt and pepper to taste


Fill each tortilla with about 1/8 to 1/4 cup of filling. Enough that when you roll it up, it’s not spilling out. Fill and roll and put seam side down into a 8X8 pan that’s been prepared with cooking spray.  Repeat until all filling has been used. This recipe should use approximately up to 10 tortillas. You may need a 9X13 pan if it doesn’t fit into the 8X8 pan.  I only made 4 because I ran out of tortillas. Then, top with the remaining red sauce, and a bit of the salsa verde, and top that with cheese. Cover with foil, and bake at 350 degrees for 25 minutes. Remove and ENJOY!!!!!!! I served this with chips and guacamole and some salsa verde. Filling, and delicious.