Slow Cooker Quinoa Enchilada Casserole
This enchilada casserole is so easy-to-make, healthy, and full of Mexican flavors!
Servings: 6
Ingredients
- 1 lb. ground chicken or turkey
- 1 1/2 c. uncooked quinoa (Bob's Red Mill) rinsed
- 1 (15 oz.) can black beans drained and rinsed
- 1 c. frozen corn
- 1 (15 oz.) can diced fire-roasted tomatoes
- 2 cloves garlic minced
- 1 med. onion chopped
- 1 jalapeño pepper finely chopped
- 1 1/2 c. water
- 1 (10 oz.) can enchilada sauce
- 2 T. Mexican chili powder
- 1 T. cumin
- 2 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 c. shredded Mexican blend cheese
- sour cream for serving
- 2 roma tomatoes chopped
- 3 sliced green onions
- 1/4 c. chopped cilantro
Instructions
- In a large skillet, cook the ground chicken until no longer pink. Place in the slow cooker.
- Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt and pepper. Stir to combine.
- Cover the slow cooker and cook on HIGH for 3 hours or until the liquid is all absorbed into the mixture.
- Remove the lid and stir in the half the cheese, sprinkle the other half over the top. Replace the lid and cook until the cheese has melted about 5-10 minutes.
- Serve casserole topped with sour cream, chopped tomatoes, green onions and cilantro.
- Cook’s Note: If you're lucky enough to have left-overs, reheat the casserole and top with a fried egg!
Speak Your Mind