Slow Cooker Chicken Enchilada Quinoa | Recipe Cart

Ingredients

• 1 pound ground chicken
• 1 1/2 cups uncooked quinoa, rinsed
• 1 can (15.5-ounce) organic black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (15-ounce) organic 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
• 2 cups enchilada sauce (or try my authentic homemade enchilada sauce)
• 2 tablespoons New 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