Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, quinoa enchilada casserole - slow cooker. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 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 can achieve that.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Prepare 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
- Prepare 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Take 1 can (15 oz.) black beans, drained and rinsed
- Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Take 1/2 cup water or unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Take 1 tsp. brown sugar
- Get 1/2 tsp. each salt, pepper, smoked paprika
- Prepare 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.
Instructions 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.
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 that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
