Slow Cooker Chicken Enchilada Quinoa

Submitted by AmyZoe

"Love how little time this took to make. Throw it in the crock pot and have a meal ready when you get back. Good stuff. Recipe of Bobbi's Kozy Kitchen. Serving size is estimated."

 

• Ready In: 3hrs 15mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 lb ground chicken
• 1 1⁄2 cups uncooked quinoa, rinsed
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn
• 15 ounces diced fire roasted tomatoes
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 -2 jalapeno pepper, finely chopped
• 1 cup water
• 10 ounces enchilada sauce
• 2 tablespoons Mexican chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 1 cup Mexican blend cheese, shredded
• 3 green onions, chopped
• 1⁄4 cup fresh cilantro, chopped

directions

1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
2. 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.
3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
4. Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.