Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life. They are fine and they look wonderful.

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 particular recipe, we have to prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Take 1 tbsp. olive oil
  2. Make ready 1 lb. ground turkey (or ground beef or ground chicken)
  3. Take 1 small yellow onion, diced
  4. Take 2 bell peppers, diced
  5. Make ready 2 cloves garlic, minced
  6. Take 1 cup uncooked quinoa, rinsed
  7. Get 2 cans (10 oz.) red enchilada sauce
  8. Get 1 can (15 oz.) black beans, drained and rinsed
  9. Prepare 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Take 1/2 cup water or unsalted chicken broth
  11. Make ready 1 tbsp. chili powder
  12. Take 2 tsp. ground cumin
  13. Make ready 1 tsp. garlic powder
  14. Take 1 tsp. brown sugar
  15. Make ready 1/2 tsp. each salt, pepper, smoked paprika
  16. Prepare 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!

Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
  1. 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.
  2. 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.
  3. 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.
  4. 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 is going to wrap this up with this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!