Quinoa Enchilada
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
This is a little change from other slow-cooker recipes. It doesn't have a lot of juice as they quinoa absorbs a lot of the liquid.
Ingredients
1 pound ground chicken frozen
1 1/2 cups uncooked quinoa, rinsed
1 can (15-ounce) black beans, drained and rinsed
1 can (15-ounce) diced tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
1 cup water
1 can (10-ounces) enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander
1 cup shredded Mexican blend cheese
Directions
- Add in the uncooked quinoa, the black beans, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, pepper & frozen chicken. Stir to combine.
- Cover the slow cooker and cook on low for 5 hours or until the liquid is all absorbed into the mixture.
- Remove chicken and shred with two forks or cut up into cubes.
4. Add the chicken back into the pot 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.
5. Top with the chopped green onions and cilantro.
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