Slow Cooker Cheesy Chicken Enchilada with Quinoa
Home-made Mexican inspired food prepared in your slow cooker!
Equipment
- Slow Cooker
Ingredients
- 1 lb ground chicken or turkey
- 1½ cups uncooked quinoa (rinsed)
- 1 can black beans (15 oz.)
- 1 cup frozen or canned corn kernels
- 1 can diced tomatoes with green chilies (10 oz.)
- ½ cup salsa
- 1 tsp minced garlic
- ½ cup finely chopped onion
- ½ cup sweet,red bell peppers (chopped into small pieces)
- 1 cup water
- 1 can enchilada sauce (19 oz.)
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cups shredded cheddar or Mexican cheese blend
- ⅓ cup fresh cilantro chopped
- OPTIONAL: 2 TBSP fresh lime juice, sour cream, green onions, 1 small, diced jalapeno
Instructions
- Pre-cook your ground chicken until browned through. Drain grease and place chicken in the bottom of the slow cooker.
- Add the uncooked quinoa, black beans (drained and rinsed), corn, diced tomatoes and green chilies (do not drain), salsa and minced garlic.
- Add onion and bell peppers to slow cooker. You can add the optional chopped jalapeno at this time if you wish.
- Add in the water, enchilada sauce, chili powder and cumin.
- Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 ½ hours or until the liquid is all absorbed into the mixture.
- Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
- If desired, add in the fresh lime juice.
- 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.