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Slow Cooker Quinoa Enchilada Casserole

This enchilada casserole is so easy-to-make, healthy, and full of Mexican flavors!
Course: Entrée
Cuisine: Mexican
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!