Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa is simple, healthy, and full of all of those Mexican flavors you crave! SundaySupper.

INGREDIENTS:

• 1 pound ground chicken
• 1 1/2 cups uncooked quinoa, rinsed
• 1 can (15.5-ounce) organic black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (15-ounce) organic diced fire roasted tomatoes
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 or 2 jalapeno peppers, finely chopped (depending on the heat level you want)
• 1 cup water
• 2 cups enchilada sauce (or try my authentic homemade enchilada sauce)
• 2 tablespoons New Mexican chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 1 cup shredded Mexican blend cheese
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped

INSTRUCTIONS

1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
2. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.

To get the full recipe visit original recipe: https://www.bobbiskozykitchen.com/2015/01/slow-cooker-chicken-enchilada-quinoa.html
Author: Bobbi Hass-Burleson
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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