How to Prepare Delicious Quinoa Enchilada Casserole - Slow Cooker

Quinoa Enchilada Casserole - Slow Cooker. 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. It's filling, serves lots of leftover and is bursting with flavour!

Season with salt and pepper, to taste. Healthy, easy Slow Cooker Enchilada Quinoa. Just set it and forget it for a cheesy, protein-packed crock pot meal the whole family will love! You can have Quinoa Enchilada Casserole - Slow Cooker using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Quinoa Enchilada Casserole - Slow Cooker

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

Slow cooking minimizes your time in the kitchen while maximizing dinner compliments! Try Slow Cooker Honey BBQ Beef Brisket, Slow Cooker Spicy Cashew Chicken, and Slow Cooker Barbacoa Beef to be sure 😉 Slow Cooker Enchilada Quinoa-this easy and healthy slow cooker recipe is a family favorite. Add it to your dinner menu now!. Remove the lid and stir the casserole.

Quinoa Enchilada Casserole - Slow Cooker step by step

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..

Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. After the chicken and sauce have cooked, shred the chicken and add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole.