Valley College

Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well. 

Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm. 

In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk. 

Let the oatmeal cool and place into a sealed container in the fridge for up to a week. You can reheat the oatmeal on the stovetop or microwave. Just add a little additional milk to loosen the oatmeal, if needed. 

Cook rice: Boil 4 cups water, add rice, cover, and simmer about 18 minutes until tender. Let sit 5 minutes, then fluff. 

Preheat oven: 350°F. 

Mix: In a large bowl, combine shredded chicken, enchilada sauce, refried beans, corn, half the cheese, and cooked rice. Season with salt and pepper. 

Assemble: Spread mixture in a 9×13-inch dish, top with remaining cheese. 

Bake: 20–30 minutes until cheese is melted and bubbly. 

Garnish: Add cilantro and serve warm.