Steps to Prepare Quinoa Enchilada Casserole - Slow Cooker in 30 Minutes for Family

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole 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 get started with this recipe, we have to first prepare a few components. You can have 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:

1. Take 1 tbsp. olive oil
2. Take 1 lb. ground turkey (or ground beef or ground chicken)
3. Get 1 small yellow onion, diced
4. Prepare 2 bell peppers, diced
5. Prepare 2 cloves garlic, minced
6. Prepare 1 cup uncooked quinoa, rinsed
7. Get 2 cans (10 oz.) red enchilada sauce
8. Prepare 1 can (15 oz.) black beans, drained and rinsed
9. Take 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. Make ready 2 tsp. ground cumin
13. Make ready 1 tsp. garlic powder
14. Take 1 tsp. brown sugar
15. Get 1/2 tsp. each salt, pepper, smoked paprika
16. Prepare 1 cup shredded cheese of choice, divided

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

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.

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. Now more than ever my body is craving all things comfort food. From creamy oatmeals at breakfast, hearty stews for lunch and rich casseroles for dinner, all I can.

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