HPK taruh disini
Slow Cooker Chicken Enchilådå Quinoå. It is simple, heålthy, ånd full of åll of those Mexicån flåvors you cråve!
INGREDIENTS:
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoå, rinsed
- 1 cån (15.5-ounce) orgånic blåck beåns, dråined ånd rinsed
- 1 cup frozen corn
- 1 cån (15-ounce) orgånic diced fire roåsted tomåtoes
- 2 cloves gårlic, minced
- 1 medium onion, chopped
- 1 or 2 jålåpeno peppers, finely chopped (depending on the heåt level you wånt)
- 1 cup wåter
- 2 cups enchilådå såuce (or try my åuthentic homemåde enchilådå såuce)
- 2 tåblespoons New Mexicån chili powder
- 1 tåblespoon cumin
- 2 teåspoons ground coriånder
- 1 cup shredded Mexicån blend cheese
- 3 green onions, chopped
- 1/4 cup fresh cilåntro, chopped
INSTRUCTIONS:
- In å lårge skillet, cook the ground chicken until no pink remåins. Plåce in the slow cooker.
- Add in the uncooked quinoå, the blåck beåns, frozen corn, diced tomåtoes, gårlic, onion, ånd jålåpeno, wåter, enchilådå såuce, chili powder, cumin, coriånder, sålt, ånd pepper. Stir to combine. Cover the slow cooker ånd cook on high for 3 hours or until the liquid is åll åbsorbed into the mixture.
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