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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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Honey Chipotle BBQ Chicken

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Honey Chipotle BBQ Chicken


Ingredients

1/2 cup olive oil

1-2 whole chipotle chiles plus 1/4 cup adobo sauce

1/4 cup honey

1/4 cup dijon mustard

1/4 cup brown sugar

10 garlic cloves peeled and whole

1 teaspoon ground cumin

juice of 2 limes

1-2 pounds boneless, skinless chicken breasts

kosher salt and black pepper

fresh chopped cilantro optional, for serving

Cook Mode


Instructions

First, make the sauce: Combine olive oil, chiles, adobo sauce, honey, mustard, brown sugar, garlic, cumin, and lime juice in a blender or food processor. Blend on high speed until smooth.

Prep the chicken: Place chicken breasts in a large bowl, sprinkle generously with salt and pepper, then pour enough of the sauce over the chicken to generously coat each piece. Turn each piece of chicken to ensure it's fully covered. Cover the chicken and refrigerate for at least 2 hours, or up to 24. Transfer remaining sauce to a jar or bowl, cover, and store that in the refrigerator, as well.

Grill: When ready, remove chicken and reserved sauce from the fridge. Discard the sauce in which the chicken was marinating. Preheat your grill to medium-high, and cook chicken for 10-15 minutes, flipping halfway through, and basting occasionally with the reserved sauce. Cook to an internal temperature of 165 degrees. Serve, sprinkled with cilantro, if desired. Enjoy!

Honey Chipotle BBQ Chicken


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