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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 Street Corn Black Bean Chicken Bake

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Mexican Street Corn Black Bean Chicken Bake

This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob).  Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.

Ingredients

4 chicken breasts thinly sliced, skinless boneless

salt

1 tablespoon chili powder

8 oz corn drained (half of 15 oz can)

15 oz black beans from the can (washed and drained

1 tablespoon chili powder

4 oz cotija cheese crumbled (or use Feta cheese)

3 green onions chopped

Instructions

Preheat oven to 375 F.

Add chicken breasts to the medium casserole dish.   Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.

Sprinkle the chicken with salt and chili powder. 

Top the chicken with corn kernels and black beans.  

Sprinkle with more chili powder.  Top with crumbled Cotija cheese.

Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat.  Top with chopped green onions.

Mexican Street Corn Black Bean Chicken Bake


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