Slow-Cooker-Cheesy Enchiladas

Total Time: 3 hrs. 28 min.

Prep Time: 15 min. Cooking Time: 3 hrs. 13 min. Yield: 10 servings, about 1 cup each

Ingredients: 1 tsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 2 medium jalapenos, seeded and deveined, finely chopped 1 lb. raw ground chicken breast 1½ cups dry farro, rinsed 1 (15-oz.) can black beans, rinsed, drained 1 cup frozen corn 1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added 1 cup water 1 (10-oz.) can red enchilada sauce 2 Tbsp. chili powder 1 Tbsp. ground cumin 2 tsp. ground coriander Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 cup shredded jack (or cheddar or Mexican blend) cheese 3 medium green onions, chopped ¼ cup finely chopped fresh cilantro

Preparation: 1. Heat oil in medium nonstick skillet over medium-high heat. 2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft. 3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft. 4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through. 5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender. 6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted. 7. Top with green onions and cilantro; serve.