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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 Quesadillas with Chipotle Ranch

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Chicken Quesadillas with Chipotle Ranch


Chicken Quesadillas are a quick, easy, and delicious quesadilla recipe that is loaded with tender chicken, lots of cheese, and a creamy chipotle ranch dressing.


Ingredients

3 boneless skinless chicken breasts, cut into small pieces

1 medium onion, diced

1 tablespoon vegetable oil

1 tablespoon olive oil

1 teaspoon Slap Ya Mama seasoning

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon pepper

½ teaspoon red pepper flakes

4 ounce diced green chilies

⅓ cup chipotle ranch dressing

⅓ cup avocado ranch dressing

2 cups Monterey Jack cheese, shredded

2 cups Sharp cheddar cheese, shredded

8 flour tortillas, burrito size

2 tablespoons butter, divided


Instructions

Heat oil in a frying pan or large skillet over medium heat.

Add chicken and onions into the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, cumin, pepper and red pepper flakes. Stir and cook until chicken is cooked and onions are translucent.

Pour diced green chilies, chipotle ranch and avocado ranch dressing into the pan, stir until combined and continue cooking for a few more minutes.

In another frying pan, melt 1 tablespoon of butter and place a tortilla into the pan and heat one side then flip over and add chicken mixture on one half of the tortilla.

Next, add both types of cheese on top of chicken, fold the tortilla over and fry until golden.

Repeat the process with the remaining tortillas and chicken mixture.

Remove from pan, place on a plate.

Cut into wedges right before serving.

Top with your favorite toppings like sour cream, green onions, cilantro and avocado.

Chicken Quesadillas with Chipotle Ranch


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