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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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Mexican Fried Rice

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Mexican Fried Rice



Ingredients

▢1 tbsp olive oil

▢1 large garlic clove , minced

▢1 onion , diced (white or brown)

▢1/2 red bell pepper / capsicum , diced (about 1 cup)

▢1 cup tinned black beans (drained)

▢1 cup tinned corn kernels (drained) (or frozen corn)

▢4 cups cooked rice (see notes)

▢Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced

SAUCE

▢6 tbsp enchilada sauce (see notes)

▢2 tbsp water

▢1/2 tsp cumin

▢1/4 tsp chilli powder (or to taste)

▢1/2 tsp paprika

▢1 tsp salt

▢Black pepper


Instructions

Combine the Sauce ingredients in a small bowl and mix.

Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.

Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.

If you are using uncooked protein, add it and sauté until just cooked through.

Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.

Add the rice and Sauce and stir quickly to coat the rice evenly.

Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.

Season with black pepper and serve immediately.

Mexican Fried Rice


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