PREP TIME: 10 MINS | COOK TIME: 3 HRS 5 MINS | TOTAL TIME: 3 HRS 15 MINS | YIELD: 8 servings
This chicken enchilada quinoa is a great dish that you can easily make in your trusty slow cooker. A healthy and simple dish with all your favorite Mexican flavors! You can use any leftovers to make a burrito. Simply microwave a flour tortilla until warm and sprinkle with a little cheese. On top, add a few spoonfuls of this chicken enchilada quinoa and wrap them into a burrito. Pop in the oven for about 20 to 25 minutes at 350 degrees, and viola! You have yourself a grab-and-go breakfast or lunch.
INGREDIENTS
3 green onions, chopped
1 lb ground chicken
1 can (15.5 oz) organic black beans, drained and rinsed
1 can (15 oz) organic diced fire-roasted tomatoes
1 c. frozen corn
2 cloves garlic, minced
1 or 2 jalapeno peppers, finely chopped (depending on the heat level you preferred)
2 c. enchilada sauce
1 tbsp cumin
2 tbsp New Mexican chili powder
2 tsp ground coriander
1 c. shredded Mexican blend cheese
1 medium onion, chopped
1 1/2 c. uncooked quinoa, rinsed
1/4 c. fresh cilantro, chopped
1 c. water
HOW TO MAKE SLOW COOKER CHICKEN ENCHILADA QUINOA
Step 1: Cook the ground chicken in a large skillet until the meat is no longer pink. Transfer the cooked chicken to a slow cooker, then add the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir well until everything is blended.
Step 2: Put the lid on and set it to cook for 3 hours on high or until the liquid has been absorbed.
Step 3: Uncover and stir. Adjust the seasoning according to taste. Then, add half of the cheese. Stir until incorporated. On top, sprinkle the rest of the cheese. Cover the slow cooker again and allow the cheese to melt.
Step 4: Before serving, garnish with some chopped green onions and cilantro.
Ingredients
- 3 green onions, chopped
- 1 lb ground chicken
- 1 can (15.5 oz) organic black beans, drained and rinsed
- 1 can (15 oz) organic diced fire-roasted tomatoes
- 1 c. frozen corn
- 2 cloves garlic, minced
- 1 or 2 jalapeno peppers, finely chopped (depending on the heat level you preferred)
- 2 c. enchilada sauce
- 1 tbsp cumin
- 2 tbsp New Mexican chili powder
- 2 tsp ground coriander
- 1 c. shredded Mexican blend cheese
- 1 medium onion, chopped
- 1 1/2 c. uncooked quinoa, rinsed
- 1/4 c. fresh cilantro, chopped
- 1 c. water
Instructions
Step 1: Cook the ground chicken in a large skillet until the meat is no longer pink. Transfer the cooked chicken to a slow cooker, then add the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir well until everything is blended.
Step 2: Put the lid on and set it to cook for 3 hours on high or until the liquid has been absorbed.
Step 3: Uncover and stir. Adjust the seasoning according to taste. Then, add half of the cheese. Stir until incorporated. On top, sprinkle the rest of the cheese. Cover the slow cooker again and allow the cheese to melt.
Step 4: Before serving, garnish with some chopped green onions and cilantro.
