SLOW COOKER CHICKEN ENCHILADA QUINOA

Recipe by Bobbi's Kozy Kitchen ( thank you )
Source bobbiskozykitchen.com@SLOW COOKER CHICKEN ENCHILADA QUINOA

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.

Visit bobbiskozykitchen.com@SLOW COOKER CHICKEN ENCHILADA QUINOA for full recipe

Tweet