Quinoa Enchilada Casserole – Slow Cooker. 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.

MORE+ LESS 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. And this Slow Cooker Quinoa Enchilada Casserole is a perfect dish. Spicy, from-scratch blender enchilada sauce mixed We made this casserole, Pesto Quinoa, Quinoa & Black Bean Salad, and we still had some leftover for eggs with quinoa and black beans. You can have Quinoa Enchilada Casserole – Slow Cooker using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Quinoa Enchilada Casserole – Slow Cooker

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

This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious! If you've ever made these Quinoa Tacos I shared last year then this slow cooker meal will taste very similar to you. You get all the Tex Mex flavors paired with nutritious quinoa and protein. Stir in vegetable broth, dry quinoa, canned tomatoes, tomato sauce, chili powder and cumin.

Quinoa Enchilada Casserole – Slow Cooker instructions

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..

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! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!