Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 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
- Take 2 bell peppers, diced
- Get 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Prepare 2 cans (10 oz.) red enchilada sauce
- Take 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
- Take 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Prepare 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
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. A vegetarian Mexican quinoa casserole made in the 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.
Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! A vegetarian Mexican quinoa casserole made entirely in the slow cooker. This easy to make Slow Cooker Sour Cream Enchilada Casserole will cure your ills!! You prep ahead, if you want, then just toss in the slow cooker and mix well. Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that's made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
So that is going to wrap it up for this special food quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
