I made this as a mistake (was going to make oven chimichangas) and i'm glad I made it!

3 or 4 boneless skinless chicken breasts (or 4-6 tenderloins)

1 can green enchilada sauce

1 can red chile sauce

2 cans refried Beans (I used the spicy ones)

1-2 cans black beans

1 carton (or a few cans) chicken broth

1/2-1 cup quinoa (depending on how much liquid you have)

1 chopped onion

1 chopped green bell pepper

1 chopped red bell pepper

1 tomato

1 package or one can corn

olive oil

however many tortillas you want to eat, or you can just use tortilla chips

salt, pepper, garlic, cumin, chile powder, lime juice, etc..whatever you like..to taste

put chicken (don't even have to thaw it) in slow cooker, pour sauces and broth over it, add beans, stir it up as best you can (it will look kind of yucky at this point) saute the onions, peppers, and tomato in the olive oil until just brown. Add to crock pot. Set on low and cook about 4 hours. Add quinoa, cook another 2-3 hours. Add oil to pan and fry tortillas (this isn't deep frying, just fry on each side for a few seconds until crispy) and put on a plate with a paper towel to soak up grease. Break up the tortillas. Serve with n/f greek yogurt or sour cream, guacamole or chopped up avacado, and cheddar or whatever cheese you like. You could also just serve with tortilla chips or soft tortillas (but soft tortillas are sometimes a problem with the band)

if you put all of the ingredients into myfitnesspal.com under tools, it will figure out calorie, fat,carb etc. I will do it but need can ounce amts,corn( how much) let me know. this sounds so tasty but I like to know what I am eating!

I tried a similiar recipe last night, Quinoa chicken Chili. It was delish. I substituted ground turkey for the chicken because I had ground turkey in the freezer that I wanted to use. Next time, I'll add peppers. I topped it with sour cream & shredded cheese as the recipe suggested. It was a 5 star meal!

http://queenbeecoupons.com/crock-pot-slow-cooker-quinoa-chicken-chili-recipe/