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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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Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas



These chicken fajitas are super easy to make. All you need to do is cut up the chicken, onions and bell peppers, toss on some seasoning and bake in the oven. Super easy, super delicious!


Ingredients

2 chicken breast boneless skinless

1 large onion, sliced into strips

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 orange bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 teaspoon Cajun seasoning

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon cumin

2 tablespoon olive oil

8 flour tortillas, fajita size


Instructions

Preheat the oven to 375 degrees and spray a large baking sheet with non-stick cooking spray.

In a small bowl, mix all the seasonings together. Set aside.

Cut chicken breast into ¼ inch thick strips.

Place the chicken, sliced onions, and sliced bell peppers on the prepared baking sheet.

Sprinkle with seasonings. Drizzle olive oil over the chicken and vegetables, and use a pair of tongs to mix the chicken, veggies, and seasonings all together.

Place in the oven and cook for 35-40 minutes or until the chicken is fully cooked and the vegetables are tender.

Serve with flour tortillas and your favorite fajita toppings.

Sheet Pan Chicken Fajitas


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