Cheesy Chicken Enchilada with Quinoa (Slow Cooker)

Ingredients:

• 1 lb ground chicken (or turkey)
• 1 & 1/2 cups uncooked quinoa (rinsed)
• 1 (15 oz) can black beans
• 1 cup frozen or canned corn niblets
• 1 (10 oz) can diced tomatoes with green chilies
• 1/2 cup salsa
• 1 tsp minced garlic
• 1/2 cup onion chopped into small pieces
• 1/2 cup sweet bell peppers (I use red) chopped into small pieces
• 1 cup water
• 1 (19 oz) can enchilada sauce
• 1 TBSP chili powder
• 1 tsp cumin
• 2 cups cheddar or Mexican cheese blend
• 1/3 cup fresh cilantro (if you like it), chopped
• ​OPTIONAL: 2 TBSP fresh lime juice, sour cream, green onions, 1 small jalapeno

Directions:

1. Pre-cook your ground chicken until browned through. Drain grease and place chicken in the bottom of the slow cooker.
2. Add the uncooked quinoa, black beans (drained and rinsed), corn, diced tomatoes and green chilies (do not drain), salsa and minced garlic.
3. Add onion and bell peppers to slow cooker. You can add the optional chopped jalapeno at this time if you wish.
4. Add in the water, enchilada sauce, chili powder and cumin.
5. Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
6. Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
7. If desired, add in the fresh lime juice.
8. This can be served in a bowl with a dollop of sour cream and sprinkle of green onion, or you can serve it rolled in a warm tortilla.