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Crock Pot Chicken Quinoa Enchiladas Casserole

Katerina, Diethood
  • 250 minutes
  • Serves

INGREDIENTS

1/2 tbsp

olive oil

1

yellow onion (, diced)

3

garlic cloves (, minced)

1 lb

lean ground chicken

1 can

((14.5 oz) Hunt's Diced Tomatoes)

1 can

black beans (, well rinsed)

1 cup

sweet corn kernels (, rinsed)

1 cup

quinoa (, rinsed)

1 tbsp

chili powder (, or to taste)

1 tbsp

ground cumin (, or to taste)

1 10 ounce can

red enchilada sauce

1 1/2 cups

low sodium (, fat free chicken broth)

salt and fresh ground pepper (, to taste)

6

to 8 ((8-inch) low-carb whole wheat flour tortillas)

1 cup

Mexican-blend shredded cheese

chopped fresh cilantro or parsley (, for garnish, optional)

diced avocado (, for serving, optional)

sour cream (, for serving, optional)