Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa is simple, healthy, and full of all of those Mexican flavors you crave!

Photo by Luann L.

PREP TIME

15

minutes

TOTAL TIME

255

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

255

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound ground chicken

  • 1 1/2

    cups uncooked quinoa, rinsed

  • 1

    can (15 ounce) black beans, drained and rinsed

  • 1

    cup frozen corn

  • 1

    can (15 ounce) diced fire roasted tomatoes

  • 2

    cloves garlic, minced

  • 1

    medium onion, chopped

  • 1 or 2

    jalapeno peppers, finely chopped (depending o the heat level you want)

  • 1

    cups water

  • 1

    can (10 ounces) enchilada sauce

  • 2

    tablespoons Mexican chili powder

  • 1

    tablespoon cumin

  • 2

    teaspoons ground coriander

  • 1

    cup Mexican blend cheese, shredded

  • 3

    green onions, chopped

  • 1/4

    cup fresh cilantro, chopped

Directions

In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker. 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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: