1 pound ground chicken
1 cup water 1 can (10-ounces) enchilada sauce 2 tablespoons Mexican chili powder 1 tablespoon cumin 2 teaspoons ground coriander 1 1/2 cups uncooked quinoa, (Recommend Bob's Red Mill) rinsed 2 cloves garlic, minced 1 can (15-ounce) diced fire roasted tomatoes 1 can (15-ounce) black beans, drained and rinsed 1 cup frozen corn 1 medium onion, chopped 1 jalapeno pepper, finely chopped
1 cup shredded Mexican blend cheese
3 green onions, chopped 1/4 cup fresh cilantro, chopped
In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt.
Top with the chopped green onions and cilantro.