Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa
  • 1/2 yellow onion (diced)
  • 1 green bell pepper (diced)
  • 1/2 jalapeño (minced (seeds and ribs removed for a more mild flavor))
  • 2 cloves garlic (pressed or minced)
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can black beans (drained and rinsed)
  • 1 (15 oz) can corn (drained)
  • 1/2 cup chicken broth
  • 1 (28 oz) can enchilada sauce
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 (8 oz) boneless skinless raw chicken breasts
  • 1 cup shredded cheddar cheese (optional)

Instruction

  • Grease crockpot with cooking spray.
  • Place all ingredients into crockpot.
  • Stir to combine.
  • Cover and cook on HIGH 4 hours or LOW 8 hours.
  • Remove chicken, shred or cube, and stir back into enchilada quinoa.
  • Taste and re-season, if necessary.
  • Serve with all your favorite enchilada toppings: greek yogurt, pico de gallo, lettuce, salsa, etc.