Slow Cooker Chicken Enchilada Quinoa

INGREDIENTS:

·                     1 pound ground chicken

·                     1 1/2 cups uncooked quinoä, rinsed

·                     1 cän (15.5-ounce) orgänic bläck beäns, dräined änd rinsed

·                     1 cup frozen corn

·                     1 cän (15-ounce) orgänic diced fire roästed tomätoes

·                     2 cloves gärlic, minced

·                     1 medium onion, chopped

·                     1 or 2 jäläpeno peppers, finely chopped (depending on the heät level you wänt)

·                     1 cup wäter

·                     2 cups enchilädä säuce (or try my äuthentic homemäde enchilädä säuce)

·                     2 täblespoons New Mexicän chili powder

·                     1 täblespoon cumin

·                     2 teäspoons ground coriänder

·                     1 cup shredded Mexicän blend cheese

·                     3 green onions, chopped

·                     1/4 cup fresh ciläntro, chopped

INSTRUCTIONS

1.            In ä lärge skillet, cook the ground chicken until no pink remäins. Pläce in the slow cooker.

2.            Ädd in the uncooked quinoä, the bläck beäns, frozen corn, diced tomätoes, gärlic, onion, änd jäläpeno, wäter, enchilädä säuce, chili powder, cumin, coriänder, sält, änd pepper. Stir to combine. Cover the slow cooker änd cook on high for 3 hours or until the liquid is äll äbsorbed into the mixture.

3.            Remove the lid änd stir everything ägäin. Täste änd ädjust seäsoning if necessäry. Stir in the hälf the cheese änd sprinkle the other hälf on top. Repläce the lid änd let the cheese melt. Top with the chopped green onions änd ciläntro.

Source: https://www.bobbiskozykitchen.com/2015/01/slow-cooker-chicken-enchilädä-quinoä.html?m=1s

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