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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 1 tbsp. olive oil
  2. Take 1 lb. ground turkey (or ground beef or ground chicken)
  3. Prepare 1 small yellow onion, diced
  4. Make ready 2 bell peppers, diced
  5. Take 2 cloves garlic, minced
  6. Get 1 cup uncooked quinoa, rinsed
  7. Make ready 2 cans (10 oz.) red enchilada sauce
  8. Take 1 can (15 oz.) black beans, drained and rinsed
  9. Prepare 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Prepare 1/2 cup water or unsalted chicken broth
  11. Make ready 1 tbsp. chili powder
  12. Prepare 2 tsp. ground cumin
  13. Prepare 1 tsp. garlic powder
  14. Take 1 tsp. brown sugar
  15. Prepare 1/2 tsp. each salt, pepper, smoked paprika
  16. Prepare 1 cup shredded cheese of choice, divided

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. A vegetarian Mexican quinoa casserole made in the slow cooker.

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.

Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! A vegetarian Mexican quinoa casserole made entirely in the slow cooker. This easy to make Slow Cooker Sour Cream Enchilada Casserole will cure your ills!! You prep ahead, if you want, then just toss in the slow cooker and mix well. Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that's made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

So that’s going to wrap it up for this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!