Slow Cooker Chicken Enchilada Quinoa
The original recipe doesn’t specify red or golden quinoa. Both offer high-quality nutrition and nutty, earthy flavor. This recipe is lightly adapted from bobbiskozykitchen.com.
Makes 8 to 10 servings
1 pound ground chicken
1 ½ cups uncooked red quinoa, rinsed
1 can (15 ounces) black beans, drained and rinsed
1 cup fire-roasted frozen corn
1 can (15 ounces) diced fire-roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeño peppers, finely chopped (depending on the heat level you want)
1 cup water
1 can (10 ounces) enchilada sauce
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
Salt and pepper to taste
Topping:
1 cup shredded Mexican blend cheese
3 green onions, chopped
¼ cup chopped fresh cilantro In a large skillet, cook ground chicken until no pink remains. Place in the slow cooker.
Add the uncooked quinoa, black beans, frozen corn, diced tomatoes, garlic, onion, jalapeño, water, enchilada sauce, chili powder, cumin, coriander, salt and pepper. Stir to combine.
Cover slow cooker and cook on high 3 hours or until liquid is all absorbed into mixture.
Remove lid and stir everything again. Taste and adjust seasoning if necessary. Stir in half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.