Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my entire life. They are nice and they look fantastic.
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. Making this Slow Cooker Quinoa Enchilada Casserole truly brought back some amazing memories from past holiday seasons that we've made it.
To begin with this particular recipe, we have to 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:
- Make ready 1 tbsp. olive oil
- Get 1 lb. ground turkey (or ground beef or ground chicken)
- Prepare 1 small yellow onion, diced
- Get 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Take 1 cup uncooked quinoa, rinsed
- Get 2 cans (10 oz.) red enchilada sauce
- Prepare 1 can (15 oz.) black beans, drained and rinsed
- Take 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
- Get 2 tsp. ground cumin
- Take 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Get 1 cup shredded cheese of choice, divided
Instead of the black beans, kidney beans or pinto beans. What people are saying about this Slow Cooker Enchilada Quinoa "I threw this together last night and put it in the fridge. I added pieces of avocado, some sliced black olives, and a dollop of light sour cream. 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.
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.
Season with salt and pepper, to taste. Slow Cooker Enchilada Quinoa-this easy and healthy slow cooker recipe is a family favorite. Add it to your dinner menu now! This post is in partnership with Old El Paso, but our opinions are our own. If you love the taste of enchiladas, then you must try this simple vegetarian casserole.
So that’s going to wrap this up with this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
