Slow Cooker Chicken Enchilada Quinoa

Ingredients

• Ground chicken

  Raw

  8 oz crumbled or 224g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ can or 95g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onions

  Raw

  ½ medium or 55g

• Water

  Plain, clean water

  ½ cup or 118g

• Pace, Enchilada Sauce

  1 cup or 240g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  ½ tbsp, whole or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ medium or 23g

Directions

1. Recipe also calls for jalapeno peppers and cilantro. I don't use them. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
2. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the 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.
4. Recipe by: Author: (source: https://www.bobbiskozykitchen.com/2015/01/slow-cooker-chicken-enchilada-quinoa.html)

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