Slow Cooker Chicken Enchilada Quinoa

• servings: 8 servings
• active time: 10 minutes
• total time: 3 hours 15 minutes

Ingredients

1 lb ground chicken

1 1/2 cups uncooked quinoa

1 15-ounce can black beans

1 cup frozen corn

1 15-ounce can fire-roasted diced tomatoes

2 cloves garlic (minced)

1 medium onion (chopped)

1 or 2 jalapenos (finely chopped, depending on the heat level you want)

1 cup water

2 cups red enchilada sauce (can use store bought)

3 tbsp Mexican seasoning blend

1 tsp pink salt

1/2 tsp cracked black pepper

1 cup shredded Mexican blend cheese

3 green onions (chopped)

1/4 cup fresh cilantro leaves (chopped)

Directions

In a large skillet, over medium-high heat, cook the ground chicken until no pink remians.

Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauMexican seasoning, 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.

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.

Nutrition

• Calories: 294 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.04 g
• Cholesterol: 57 mg
• Sodium: 1035 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 20 g