Crock Pot Chicken Enchilada Quinoa
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Cook time: 
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Serves: 6 servings (about 1⅔ cups each)
 
Ingredients
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can yellow corn, drained and rinsed
  • 1 (28 oz) cans of mild or medium red enchilada sauce, divided
  • 1 (15 oz) can of diced fire roasted tomatoes and green chiles
  • 1 cup uncooked quinoa + ½ cup water
  • 4 oz reduced fat cream cheese, cut into large chunks
  • 8 oz white meat rotisserie chicken, skin removed and diced
  • 1 cup part-skim (2%) shredded Mexican style cheese
Instructions
  1. Add beans, corn, ½ of enchilada sauce, tomatoes, quinoa, water, and cream cheese to the slow cooker; stir well.
  2. Add chicken to the crock pot and pour remaining enchilada sauce on top (do not stir), then sprinkle with shredded cheese.
  3. Cover and cook 4-5 hours on high or 5-7 hours on low.
  4. Serve with desired toppings such as avocado, onion, tomato, and cilantro.
Notes
Recipe slightly adapted from Creme de la Crumb
Nutrition Information
Serving size: ⅙ recipe Calories: 422 Fat: 11.0 Carbohydrates: 54.0 Sugar: 10.0 Sodium: 809 Fiber: 6.0 Protein: 27.0 Cholesterol: 58
Recipe by Prevention RD at https://preventionrd.com/2015/09/crock-pot-chicken-enchilada-quinoa-weekly-menu/