Slow Cooker Chicken Enchilada Quinoa Food

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Steps:

• Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted. Serve immediately, garnished with avocado and tomato, if desired.

SLOW COOKER ENCHILADA QUINOA CASSEROLE

Steps:

• Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
• Serve warm with desired toppings.

SLOW COOKER CHICKEN ENCHILADA QUINOA

Steps:

• In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
• Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
• Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
• Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.