Slow Cooker Chicken Enchilada Quinoa

• 1 lb ground chicken
• 1 1/2 cups uncooked quinoa, rinsed
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn
• 15 ounces diced fire roasted tomatoes
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 -2 jalapeno pepper, finely chopped
• 1 cup water
• 10 ounces enchilada sauce
• 2 tablespoons Mexican chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 1 cup Mexican blend cheese, shredded
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped

1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
2. Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
4. Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.

ground chicken, quinoa, black beans, frozen corn, fire roasted tomatoes, garlic, onion, pepper, water, enchilada sauce, chili powder, cumin, ground coriander, blend cheese, green onions, fresh cilantro

Taken from www.food.com/recipe/slow-cooker-chicken-enchilada-quinoa-522759 (may not work)