Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. Other than the garnishes and cheeses, you'll dump everything right in.
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get 1 tbsp. olive oil
- Make ready 1 lb. ground turkey (or ground beef or ground chicken)
- Make ready 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- Take 2 cans (10 oz.) red enchilada sauce
- Get 1 can (15 oz.) black beans, drained and rinsed
- Prepare 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Get 1/2 cup water or unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Take 2 tsp. ground cumin
- Take 1 tsp. garlic powder
- Make ready 1 tsp. brown sugar
- Make ready 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
Quinoa enchilada casserole made easy by cooking it in the slow cooker. It's a healthy vegetarian dinner that takes just minutes to put together! One of the great things about slow cooker recipes is that you can pretty much dump your ingredients in and walk away for a few hours. Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas.
Steps 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.
One of the great things about slow cooker recipes is that you can pretty much dump your ingredients in and walk away for a few hours. Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas. Made with tender chicken and plenty of cheese. 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.
So that’s going to wrap this up for this exceptional food quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
