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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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Mexican Chicken and Black Bean Salad

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Mexican Chicken and Black Bean Salad

Mexican Chicken and Black Bean Salad



I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.


Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 2

Yield: 2 servings


Ingredients

2 (4 ounce) frozen skinless, boneless chicken breast halves


1 (8 ounce) can low sodium tomato sauce


¼ cup water


1 (1 ounce) packet taco seasoning


1 (15.5 ounce) can black beans


4 cups baby spinach leaves


2 tablespoons fat-free sour cream


½ cup shredded Mexican cheese blend


½ cup salsa


Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.


Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.


Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.


Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

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