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Slow Cooker Quinoa Enchilada Casserole
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 ¼ cups chicken broth
  • 1 cup uncooked quinoa, rinsed
  • 1 (10-ounce) can enchilada sauce
  • 1 (4.5-ounce) can chopped green chilies
  • ½ cup corn kernels, frozen, canned or roasted
  • ½ cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded mozzarella cheese
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
Steps
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