Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life. They’re nice 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 particular recipe, we must 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
- Make ready 1 lb. ground turkey (or ground beef or ground chicken)
- Take 1 small yellow onion, diced
- Take 2 bell peppers, diced
- Get 2 cloves garlic, minced
- Take 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Prepare 1 can (15 oz.) black beans, drained and rinsed
- Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Make ready 1/2 cup water or unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Make ready 1/2 tsp. each salt, pepper, smoked paprika
- Take 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 is going to wrap this up with this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
