Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life.
Because I'll be on the quinoa enchilada casserole diet immediately upon returning home. It's a spin off of this popular recipe. But since we're heading into the Fall, let's dust off those slow cookers and put them to work.
To begin with this recipe, we must first prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Make ready 1 tbsp. olive oil
- Take 1 lb. ground turkey (or ground beef or ground chicken)
- Take 1 small yellow onion, diced
- Take 2 bell peppers, diced
- Get 2 cloves garlic, minced
- Take 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Prepare 1 can (15 oz.) black beans, drained and rinsed
- Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Take 1/2 cup water or unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Take 1 tsp. garlic powder
- Get 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious! If you've ever made these Quinoa Tacos I shared last year then this slow cooker meal will taste very similar to you. You get all the Tex Mex flavors paired with nutritious quinoa and protein. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada!
Steps to make Quinoa Enchilada Casserole - Slow Cooker:
- Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
- Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
- Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
- Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.
Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner! Thanks to Bob's Red Mill for sponsoring today's post! This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add.
So that’s going to wrap this up for this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
