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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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BEEF ENCHILADA CASSEROLE WITH RICE

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BEEF ENCHILADA CASSEROLE WITH RICE


Ingredients:

1 lb ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup whole kernel corn

3 cups cooked rice

1 tbsp Slap Ya Mama seasoning (or your favorite Cajun seasoning)

1 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

2 cups sharp cheddar cheese, shredded

Fresh cilantro, chopped (for garnish)

Green onions, chopped (for garnish)

Directions:

Preheat your oven to 350°F (175°C).

In a large skillet or Dutch oven, cook the ground beef and chopped onion over medium heat until the beef is no longer pink and the onions are tender.

Add the minced garlic and cook for another 2 minutes. Drain the excess fat and return the mixture to the pan.

Add the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all seasonings. Stir to combine, then cover and simmer for 10 minutes until the rice is tender and the mixture is heated through.

Transfer the mixture to a baking dish, top with shredded cheddar cheese, and bake for 10-15 minutes, or until the cheese is hot and bubbly.

Garnish with fresh cilantro and green onions before serving.

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