Name: Slow Cooker Quinoa Enchilada Casserole
Prep time: 10 minutes
Cook time: 6 hours 20 minutes
Yield: 6 servings
Ingredients: 2 boneless, skinless chicken breasts; 1 1/4 cups chicken broth; 1 cup uncooked quinoa, rinsed; 1 (10-ounce) can enchilada sauce; 1 (4.5-ounce) can chopped green chilies; 1/2 cup corn kernels, frozen, canned or roasted; 1/2 cup canned black beans, drained and rinsed; 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; Kosher salt and freshly ground black pepper, to taste; 3/4 cup shredded cheddar cheese; 3/4 cup shredded mozzarella cheese; 1 avocado, halved, seeded, peeled and diced; 1 Roma tomato, diced