Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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:

1. Take 1 tbsp. olive oil
2. Get 1 lb. ground turkey (or ground beef or ground chicken)
3. Get 1 small yellow onion, diced
4. Take 2 bell peppers, diced
5. Get 2 cloves garlic, minced
6. Make ready 1 cup uncooked quinoa, rinsed
7. Make ready 2 cans (10 oz.) red enchilada sauce
8. Get 1 can (15 oz.) black beans, drained and rinsed
9. Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
10. Get 1/2 cup water or unsalted chicken broth
11. Get 1 tbsp. chili powder
12. Get 2 tsp. ground cumin
13. Take 1 tsp. garlic powder
14. Make ready 1 tsp. brown sugar
15. Take 1/2 tsp. each salt, pepper, smoked paprika
16. Get 1 cup shredded cheese of choice, divided

You get all the Tex Mex flavors paired with nutritious quinoa and protein. 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.

Steps 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.

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. An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles. All Reviews for White Chicken Enchilada Slow-Cooker Casserole.

So that’s going to wrap it up for this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for your time. I am confident you will make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!