Ingredients:
6 boneless, skinless chicken thighs
15 oz diced tomatoes with chilies
15 oz black beans, drained and rinsed
1 can enchilada sauce, medium
1 cup uncooked quinoa
1/2 cup water
1 cup diced green pepper
1 cup diced sweet onion
1 Tbs cumin
2 tsp coriander
1 Tbs chili powder
1 Tbs minced garlic
1/4 cup pickled jalapenos with 1/2 cup juice
2 c shredded cheddar cheese
Greek yogurt, plain
Avocado, diced
Blue corn chips
Directions:
1. In a large cast iron skillet, brown chicken thighs 4 minutes each side. Place in Crock-Pot.
2. Add diced tomatoes through jalapenos and juice. Stir to mix.
3. Cook on low for 6 hours.
4. Add cheese. Stir to mix and shred chicken.
5. Serve with a dollop of yogurt, diced avocado, and chips.
#itswhatsfordinner #100healthydays #fieldlife #goodasgone #mexicanthursday
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