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Slow Cooker Chicken Enchilada Quinoa #Sundaysupper
Ingredients
- Ingredients
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoa, (Recommend Bob's Red Mill) rinsed
- 1 can (15-ounce) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (15-ounce) diced fire roasted tomatoes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 or 2 jalapeno peppers, finely chopped (depending on the heat level you want)
- 1 cup water
- 1 can (10-ounces) enchilada sauce
- 2 tablespoons Mexican chili powder
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 cup shredded Mexican blend cheese
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
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