2 cups Monterrey Jack and Cheddar Cheese ( I do half and half)
2 TBSP cilantro, chopped as a garnish
Instructions
Place the ground meat, uncooked quinoa, black beans, tomatoes,corn, onions and peppers into the slow cooker. Arrange in sections or just toss them all in.
In a small measuring cup stir together the adobe sauce, salsa and enchilada sauce. Add in the chopped chipotle peppers, minced garlic, lime zest and all of the remaining seasonings. Pour over the meat and veggies in the slow cooker and give it one good stir. Add in the water and chicken broth. Set the slow cooker to low and cook for 6 hours. Just before serving stir in the cheese and fresh cilantro and ENJOY!
Save the leftovers to use as a filling for enchiladas or empanadas.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/09/09/slow-cooker-chipotle-quinoa-bakeenchilada-filling/