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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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Easy Mexican Street Corn

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Easy Mexican Street Corn

Ingredients:

2 corn remove husks

2 tablespoons mayonnaise (or as desired)

2 tablespoons sour cream (or equal parts if you use more mayo)

2 teaspoons Tajin seasoning (or more as desired)

¼ cup cotija cheese

Lime wedges for serving

Instructions:

In a large pot add in about 6 cups of salted water. Bring to a boil and add in corn. Cover the pot, turn off the heat and allow the corn to sit in the hot water for 10 minutes.

Remove corn from the pot allow it to cool, and push a wooden skewer into the corn. In a small bowl, mix together the mayo and sour cream.

Brush the mayonnaise mix generously on the sides of the corn.

Spoon Tajin seasoning over the corn, then sprinkle cotija cheese on top. Serve with lime wedges.


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