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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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Ingredients:

1 band d'épinards

1 ⁄2 oignon harvest finement

1 touch of light

2 cups of soup in the soup

1 cup in a coffee shop

1 cuillère in Knorrox café stocked with a bowl of vegetable curry

1 ⁄2 cup of champignons in tranches

2 cups of beer

Sel and poivre


Method par

Vaporize the pendant pendants for 2 minutes, remove and touch the skin.

In a large poêle faire fondre the beer, bring the oignon and the oil, the champignons, use that which you choose/ eat the food.. See the food and remove it to continue using the blanche sauce Devienne épaisse, Assaisonnez de sel et poivre.

Add the leftovers to the blanche sauce, add the Knorrox powder and remove the doucement to combine. Benefit more!

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