Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. For mine, I will 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 well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Make ready 1 tbsp. olive oil
- Get 1 lb. ground turkey (or ground beef or ground chicken)
- Prepare 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Get 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
- Make ready 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Take 2 tsp. ground cumin
- Make ready 1 tsp. garlic powder
- Take 1 tsp. brown sugar
- Get 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.
Instructions 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 is going to wrap this up for this special food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
