Slow Cooker Chicken Enchilada Quinoa
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.
INGREDIENTS
Nutrition- 1
- 1 1⁄2
- 15
- 1cup frozen corn
- 15ounces diced fire roasted tomatoes
- 2
- 1
- 1 -2jalapeno pepper, finely chopped
- 1cup water
- 10ounces enchilada sauce
- 2tablespoons Mexican chili powder
- 1tablespoon cumin
- 2teaspoons ground coriander
- 1cup Mexican blend cheese, shredded
- 3
- 1⁄4
DIRECTIONS
- 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.