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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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15-Minute Chili Crisp Noodles

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15-Minute Chili Crisp Noodles


The chili crisp in these 15-minute chili crisp noodles is an easy way to bring some bold and spicy flavor to a quick weeknight dinner. I like to serve with a chilled dill cucumber salad. I like to have extra chili crisp on the side to drizzle over for extra spiciness.

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Servings: 3

Ingredients

5 cups water


2 (3 ounce) packages dry ramen noodles, flavor packets discarded


3 tablespoons lower-sodium soy sauce


2 tablespoons chil crisp


2 tablespoons peanut butter


1 tablespoon rice vinegar


2 teaspoons sesame oil


1 teaspoon brown sugar


3 tablespoons chopped roasted peanuts


thinly sliced green onions


Directions

Fill a pot with water and bring to a boil. Add ramen, and cook until tender, 2 to 4 minutes. Drain noodles; reserve some cooking water to thin the sauce later if needed.


Meanwhile, whisk soy sauce, chili crisp, peanut butter, rice vinegar, sesame oil, and brown sugar together in a small bowl.


Add cooked noodles to a bowl, pour in sauce, and toss until well coated and combined. If sauce is too thick, stir in some reserved pasta water.


Garnish with peanuts and sliced green onions and serve with extra chili crisp on the side.

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