These enchilada cups are loaded with quinoa, chicken, and tons of classic Mexican flavors. Make up a batch of the slow cooker quinoa and chicken first, then use it in this quinoa enchilada cups and pizza quinoa casserole next!
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Quinoa Enchilada Cups
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
Description
These enchilada cups are loaded with quinoa, chicken, and tons of classic Mexican flavors.
Ingredients
Scale
- slow cooker chicken quinoa mixture
- 16 oz. bag frozen corn, divided
- 14.5 oz. can black beans (drained)
- 16 oz. enchilada sauce
- 12 oz. shredded Mexican cheese
- 8 oz. flour tortillas (cut into large wedges)
- 4 oz. sour cream
- cilantro
- hot sauce or salsa
Instructions
- Meanwhile, preheat the oven to 375 degrees F.
- Place the chicken and quinoa in a large bowl and mix in 2 cups corn, drained and rinsed black beans, enchiladas sauce and 1 cup of the shredded Mexican cheese.
- In a cupcake pan, layer the tortilla pieces so that they are overlapping the side and covering the entire bottom.
- Top with chicken mixture (fill to the top) and repeat for remaining cups. (12 total) Divide 1 cup shredded cheese between the cups.
- Bake for 10 minutes, or until cheese has melted.
- Meanwhile, heat remaining 2 cups corn and season with a pat of butter and salt and pepper to taste.
Notes
- Place remaining chicken mixture in a 8×8 inch pan (sprayed with cooking spray or oil), top with mexican cheese. You can bake this now (it will take 15-20 minutes) OR freeze it and save it for another meal.
Keywords: quinoa enchilada cups
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