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Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Remove chicken from the slow cooker and shred, using two forks. Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker.
To get started 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 it.
What needs to be prepared of Quinoa Enchilada Casserole - Slow Cooker:
- Get 1 tbsp. olive oil
- Prepare 1 lb. ground turkey (or ground beef or ground chicken)
- Take 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Prepare 1 cup uncooked quinoa, rinsed
- Take 2 cans (10 oz.) red enchilada sauce
- Prepare 1 can (15 oz.) black beans, drained and rinsed
- Prepare 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
- Prepare 2 tsp. ground cumin
- Take 1 tsp. garlic powder
- Make ready 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Prepare 1 cup shredded cheese of choice, divided
Once fully cooked, place entire contents of pan in slow cooker (feel free to drain the fat from beef) Stir in corn, black beans, quinoa, orange pepper, can of diced tomato,enchilada sauce and green chilies. For a less spicy version, leave out the green chilies. Pour in ½ cup of water Slow Cooker Enchilada Quinoa-this easy and healthy slow cooker recipe is a family favorite. Add it to your dinner menu now!
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 post is in partnership with Old El Paso, but our opinions are our own.. Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Healthy, easy Slow Cooker Enchilada Quinoa.
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