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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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Bailey's Chocolate Cheesecake Trifle with Chocolate Drizzle

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Bailey's Chocolate Cheesecake Trifle with Chocolate Drizzle


A decadent and indulgent dessert that combines the rich flavors of chocolate cheesecake and Irish cream.

Ingredients:

For the Chocolate Cake Layer:

Your favorite chocolate cake recipe (or store-bought cake layers)

For the Chocolate Cheesecake Layer:

24 ounces cream cheese, softened

1 cup granulated sugar

1/4 cup all-purpose flour

1 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1/4 cup Bailey's Irish Cream

For the Chocolate Ganache:

1 cup semisweet chocolate chips

1/4 cup heavy cream

For the Whipped Cream Layer:

1 pint heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

Instructions:

Prepare the cake layers: Bake and cool two layers of your favorite chocolate cake.

Make the chocolate cheesecake layer: Beat cream cheese and sugar until smooth. Beat in flour, sour cream, eggs, vanilla extract, and Bailey's Irish Cream.

Assemble the trifle: Place one cake layer in a trifle bowl. Spread with chocolate cheesecake layer. Top with the second cake layer.

Freeze: Freeze the trifle for at least 4 hours, or overnight.

Make the chocolate ganache: Melt chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Drizzle the ganache: Drizzle chocolate ganache over the frozen trifle.

Top with whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Top the trifle with whipped cream.

Enjoy 😋

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