- Admin
- #1
On this week's episode of Worst Golf Podcast I shared my recipe of the week. I know I did an enchilada recipe last week but thought I've been on a Mexican food flavor kick so I am doing another one. I like this one because it's done in a slow cooker, which is my preferred method of cooking during this time of the year when it's just so hot out.
Slow Cooker Quinoa Enchilada Casserole
Yield: 6 Servings, Recipe from https://damndelicious.net/2017/09/22/slow-cooker-quinoa-enchilada-casserole/
INGREDIENTS
Slow Cooker Quinoa Enchilada Casserole
Yield: 6 Servings, Recipe from https://damndelicious.net/2017/09/22/slow-cooker-quinoa-enchilada-casserole/
INGREDIENTS
- 2 boneless skinless chicken breasts
- 1 ¼ cups chicken broth
- 1 cup uncooked quinoa, rinsed
- 1 10-ounce can enchilada sauce
- 1 4.5-ounce can chopped green chilies
- ½ cup corn kernels, frozen, canned or roasted
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese
- ¾ cup shredded mozzarella cheese
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- Place chicken into a 6-qt slow cooker.
- Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with avocado and tomato, if desired.
