Chicken Enchiladas

We aren't exactly a slow cooker family. But I can say one thing about a slow cooker meal. When dinner is ready, the kitchen is basically already clean. #WINNING

This recipe is super simple to make, has lots of explode in your mouth flavor, and is such a great comfort food meal on a cold day ( I say this as I have a roaring fire in our fireplace and it's -11 outside)! So whip this baby up and enjoy!

INGREDIENTS:
( serves 8 )

1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground turkey
1½ cups quinoa
1 (15-oz.) can black beans, rinsed, drained
1 cup chickpeas
2 cups diced tomatoes
1 cup water
1 (10-oz.) can red enchilada sauce (or homemade because I am not fan of canned anything!. See below for recipe)
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
1 tsp Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
*optional - 1 Tsp epicure pico salsa mix
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
*¼ avocado (optional if avoiding dairy)
2 limes cut into wedges

ENCHILADAS SAUCE:

3 tablespoons olive oil
3.5 tsp cornstarch (preferably organic/non gmo)
1 tablespoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
1/2 teaspoon sea salt, to taste
Pinch of cin
namon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 distilled white vinegar
Freshly ground black pepper, to taste

oss oil and all spices in a pot, heat over stove util bubbling. Mix cornstarch with 1/4 tsp of vegetable broth, as it thickens, slowly add rest of broth and continue stirring. Let it cook until it thickens a little then toss in the vinegar! Remove from heat and ...yum yum yum... ;)

METHOD:

Toss ground turkey in skillet and cook over med-high heat, when turkey is almost cooked through, toss in onions, garlic, and jalapenos, and cook about 1-3 min until veggies are softened.
Place chicken mixture, quinoa, beans, chickpeas, tomatoes, water, enchilada sauce, chili powder, cumin, coriander, pico salsa mix, and enchilada sauce in a 3-quart slow cooker; mix well and cover. Cook on high for 2 hours, or until liquid has been absorbed, and quinoa is tender.
Remove lid and stir mixture, squeeze the juice of 1 lime overtop and stir. Season with more salt and pepper if desired.
Add cheese, mix well. Cover until cheese has melted.
Top with green onions and cilantro, serve with lime wedges.
*or if dairy intolerant, skip the cheese and serve with fresh diced avocado!

Portion Fix: 1 Green, 2 Yellow, ½ Red, ½ Blue