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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS 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...
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Chicken Tikka Lasagna Recipe By Recipes Of the World

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Chicken Tikka Lasagna Recipe By Recipes Of the World

Ingredients:


8-10 lasagna sheets

2 chicken breasts, diced

1 tablespoon tikka masala spice mix

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 can diced tomatoes

1 tablespoon tomato paste

1/2 cup chicken stock

1/2 cup heavy cream

1/2 cup grated parmesan cheese

Salt and pepper to taste

Fresh cilantro for garnish

Instructions:


Preheat the oven to 375°F (190°C).

Cook the lasagna sheets in boiling salted water for 8-10 minutes until they are al dente.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Add the diced chicken and tikka masala spice mix and sauté until the chicken is cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and garlic and sauté for 2-3 minutes until softened.

Add the can of diced tomatoes, tomato paste, chicken stock, heavy cream, and parmesan cheese to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.

Add the cooked chicken to the skillet and stir to combine.

Season with salt and pepper to taste.

In a 9x13 inch baking dish, layer 3-4 lasagna sheets on the bottom.

Spoon 1/3 of the chicken tikka mixture over the lasagna sheets.

Repeat the layering with the remaining lasagna sheets and chicken tikka mixture, ending with a layer of chicken tikka on top.

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

Remove the lasagna from the oven and let it rest for 5-10 minutes before serving.

Garnish with fresh cilantro and serve hot.

Enjoy your delicious Chicken Tikka Lasagna!

Chicken Tikka Lasagna Recipe By Recipes Of the World


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