SLOW COOKER QUINOA ENCHILADA CASSEROLE

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 chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.

Serve immediately, garnished with avocado and tomato, if desired.