|10 min||6 h||6|
|1 can (15oz)||Black beans, canned (drained, rinsed)|
|1 can (15oz)||Sweet corn, canned, drained (try and purchase organic corn)|
|2 1/2 can (10oz)||Enchilada sauce, canned|
|1 can (15 oz)||Tomatoes and green chiles, canned|
|1 cup||Quinoa, uncooked|
|114 gm||Cream cheese, fat free (cut into chunks)|
|227 gm||Rotisserie chicken breast, skinless (diced)|
|1 cup shredded||Mexican cheese blend|
1. Add beans, corn, ½ of enchilada sauce, tomatoes, quinoa, water, and cream cheese to the slow cooker; stir well.
2. Add chicken to the crock pot and pour remaining enchilada sauce on top (do not stir), then sprinkle with shredded cheese.
3. Cover and cook 4-5 hours on high or 5-7 hours on low.
4. Serve with desired toppings such as avocado, onion, tomato, and cilantro.
To make this recipe dairy free - omit cream cheese and use vegan shredded cheese to sprinkle!
are a great soure of fiber which helps to promote healthy digestion!
is a great source of protein which aids in muscle growth and repair!