Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Get 1 tbsp. olive oil
- Make ready 1 lb. ground turkey (or ground beef or ground chicken)
- Make ready 1 small yellow onion, diced
- Get 2 bell peppers, diced
- Prepare 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- Take 2 cans (10 oz.) red enchilada sauce
- Make ready 1 can (15 oz.) black beans, drained and rinsed
- Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Prepare 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Prepare 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Get 1 cup shredded cheese of choice, divided
Stir in vegetable broth, dry quinoa, canned tomatoes, tomato sauce, chili powder and cumin. Crock Pot Chicken Quinoa Enchiladas Casserole - Packed with chicken, tomatoes, quinoa, and more, this enchiladas casserole is healthy, delicious, and it's prepared in the slow cooker. Take your slow cooker south of the border with this easy-as-can-be enchilada casserole. This crowd-pleasing recipe will make for a delicious family dinner on a busy weekday.
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.
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. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!
So that’s going to wrap this up with this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
