Mexican Chicken, Quinoa & Black Bean Casserole with Rainbow Lime Salad and Avocado Crema

Add all the ingredients for this mexican chicken casserole into your slow cooker and come home to a healthy dinner! This easy enchilada bake is naturally gluten free and super healthy. It also freezes really well!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the casserole ingredients Rinse the quinoa thoroughly under cold running water. Drain and rinse the black beans and sweetcorn. Dice the red pepper and onion. Keep the courgette and baby spinach aside because they are best added towards the end of cooking.

Step 2

Assemble the slow cooker Add the chicken broth, quinoa, red enchilada sauce, green chillies, sweetcorn, black beans, onion, red pepper, cumin, chilli powder and garlic powder. Stir gently until evenly distributed. Place the thawed chicken breasts into the mixture and push them down so they are surrounded by liquid. Do not add extra water unless the mixture becomes unusually dry during cooking.

Step 3

Slow cook the casserole Cover and cook on LOW for approximately 4–6 hours, following the original recipe. Start checking at 4 hours. The chicken should reach 74°C internally, and the quinoa should be tender. Add the diced courgette during the last 45–60 minutes to prevent it becoming too soft. If the mixture appears dry before everything is cooked, add a little warm broth. Avoid repeatedly lifting the lid.

Step 4

Shred the chicken and finish Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker and mix thoroughly with the quinoa, beans and vegetables. Stir in the baby spinach, cover and leave on LOW for approximately 5–10 minutes until wilted. Taste and season with salt and black pepper as needed. The finished dish should be moist and scoopable, similar to a thick enchilada casserole rather than a soup.

Step 5

Prepare the fresh Mexican lime salad Combine shredded romaine lettuce, chopped cucumber, halved cherry tomatoes and coriander. Toss with fresh lime juice shortly before serving. This cool, crunchy salad complements the warm, smoky casserole without competing with the enchilada spices.

Step 6

Make the avocado-lime crema Blend the avocado, dairy-free yoghurt, lime juice, garlic powder and coriander until smooth. Add a little cold water if you prefer a thinner, drizzleable sauce. Season to taste. The sauce should be creamy, mildly tangy and refreshing.

Step 7

Assemble your dinner Divide the warm Mexican chicken casserole between two bowls or plates. Add a generous portion of the fresh lime salad alongside. Drizzle the casserole with avocado-lime crema and sprinkle with extra coriander. For additional crunch, add a few crushed gluten-free corn tortilla chips on top if desired.