Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

The second new gem from the much-missed !

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This has been on rotation in my house for a while. It's heavy, spiced, and warms you up while it fills you up. I love throwing in the crock pot in the morning and having dinner hot and ready when I am off work. Sometimes I eat this in a bowl, sometimes I eat this with tortilla chips (scoops are my favorite type to use).

Ingredients:

1 15-ounce can black beans, drained and rinsed
1 15-ounce can yellow corn, drained and rinsed
2 15-ounce cans mild or medium red enchilada sauce, divided
1 15-ounce can diced fire roasted tomatoes and green chiles
1lb boneless skinless chicken breast or thighs
1 cup uncooked quinoa
1/2 cup water
4 ounces cream cheese
1 cup shredded Mexican style cheese
1 teaspoon cumin, garlic powder, chili powder
salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper)
optional toppings: chopped cilantro, diced tomatoes, diced avocado, sour cream, jalapenos

Directions:

Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, chicken, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
Pour remaining can of enchilada sauce on top. Cover and cook 3-4 hours on high or 5-6 hours on low.
Pull out chicken, shred, and put back into the crock pot. Top with cheese, cover, and cook until cheese is melted.
Top with whatever you want! Salsa verde, sour cream, avocado, anything goes!!

~ Salud ~
Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.