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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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NO-BAKE OREO MINT CHEESECAKE RECIPE 🍫🍃

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NO-BAKE OREO MINT CHEESECAKE RECIPE 🍫🍃


Key Ingredients:

For the Crust:

24 Oreo cookies, crushed into fine crumbs

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

2 cups cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1/2 tsp peppermint extract

1 cup heavy whipping cream

1/2 cup mini chocolate chips

1/4 cup chopped mint chocolate or Andes mints (optional)

For the Topping:

1/2 cup mini chocolate chips

Fresh mint leaves (optional, for garnish)

Basic Instructions:

1- Prepare the Crust:

In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan or pie dish, creating an even layer.

Refrigerate the crust for 15 minutes to set.

2- Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

Add the vanilla extract and peppermint extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and light.

Stir in the mini chocolate chips and chopped mint chocolate (if using).

3- Assemble the Cheesecake:

Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or until it is firm and set.

4- Top the Cheesecake:

Once the cheesecake is set, sprinkle mini chocolate chips over the top for extra chocolatey goodness.

Garnish with fresh mint leaves, if desired.

5- Serve:

Slice and serve chilled! Enjoy the refreshing mint flavor paired with rich chocolate and creamy cheesecake!

🍰 Total Time: 4.5 hours (including chilling time)

🍃 Servings: 8-10 slices

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