Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. 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:
- Prepare 1 tbsp. olive oil
- Get 1 lb. ground turkey (or ground beef or ground chicken)
- Get 1 small yellow onion, diced
- Prepare 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Take 2 cans (10 oz.) red enchilada sauce
- Take 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
- Prepare 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Get 1 tsp. brown sugar
- Prepare 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 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. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada!
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.
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! Pour a quarter of the enchilada sauce into the base of the slow cooker. Although sometimes nonsensical things like energy quinoa breakfast bars in the slow cooker work and then you really realize the magic of this cooking device. It's kind of like deconstructed crock pot chicken enchiladas, but with quinoa.
So that’s going to wrap this up for this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
