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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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Smoked Sausage and Hashbrown Casserole

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Smoked Sausage and Hashbrown Casserole


Ingredients:

1 package smoked sausage (like Ekrich), cut into chunks

1 (32 oz) bag frozen hashbrowns

1 small onion, diced

2 cups shredded cheddar cheese

½ cup sour cream

½ cup milk

1 (10 oz) can cream of mushroom or cream of chicken soup

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C).

Combine Ingredients:

In a large mixing bowl, combine the cut smoked sausage, frozen hashbrowns, diced onion, shredded cheddar cheese, sour cream, milk, and cream soup. Mix everything together until well combined.

Transfer to Baking Dish:

Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.

Bake:

Bake in the preheated oven for about 45-60 minutes, or until the casserole is heated through and the top is golden and bubbly.

Serve:

Allow to cool slightly before serving. Enjoy this hearty meal!

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