Crock Pot Chicken Enchilada Quinoa
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 6 servings (about 1⅔ cups each)
- 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
- Add beans, corn, ½ of enchilada sauce, tomatoes, quinoa, water, and cream cheese to the slow cooker; stir well.
- Add chicken to the crock pot and pour remaining enchilada sauce on top (do not stir), then sprinkle with shredded cheese.
- Cover and cook 4-5 hours on high or 5-7 hours on low.
- Serve with desired toppings such as avocado, onion, tomato, and cilantro.
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/crock-pot-chicken-enchilada-quinoa-weekly-menu/
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