Slow Cooker Cheesy Enchilada Quinoa 3

Slow Cooker Cheesy Enchilada Quinoa

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Quinoa Enchilada Crockpot tips

  • Use newly ground cheddar. Pre-ground cheddar has a cellulose covering that shields it from dissolving as pleasantly. While it very well may be utilized in this formula, it will get somewhat oily and won’t liquefy as easily.
  • Cook on high. Tragically, this formula doesn’t cook well on low temperatures; the quinoa retains fluid too gradually and cooks unevenly.
  • Use fire-cooked diced tomatoes for more flavor.
  • Don’t overlook the garnishes. They include so much flavor and surface to this dish. Utilize whatever you like on enchiladas; our preferred fixings for this dish are ready cut avocados, new cilantro, new lime, and new cherry tomatoes. Different alternatives: acrid cream, extra cheddar, pico de gallo, guacamole, daintily cut radishes, green onions, and so on.
  • Crockpot® is a particular brand of moderate cooker. You can utilize any sort of moderate cooker you like.

Quinoa Enchilada Crockpot

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Recipe by chelseasmessyapron Course: Dinner, MainCuisine: Mexican, AmericanDifficulty: Easy


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Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.


  • 1 tablespoon olive oil

  • 1/2 cup diced yellow onion

  • 1/2 cup diced sweet bell pepper (I use red)

  • 1 pound lean ground turkey

  • 1 teaspoon minced garlic

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • Salt and pepper

  • 1 and 1/2 cups uncooked quinoa

  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 cup frozen corn

  • 1/2 cup salsa

  • 1 can (14 ounces) fire-roasted diced tomatoes, undrained

  • 1 cup chicken stock (or chicken broth, or water)

  • 1 can (19 ounces) red enchilada sauce

  • 2 cups cheddar or Mexican cheese (I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese)

  • 1/3 cup fresh cilantro, finely chopped

  • Optional: 2 tablespoons fresh lime juice, sour cream, cilantro, etc. (whatever toppings you typically would like on enchiladas)


  • GROUND TURKEY: Line a crockpot with a liner or generously spray with cooking spray. In a large skillet, add 1 tablespoon olive oil. Heat over medium high heat and then add in the 1/2 cup diced onion and 1/2 cup diced red pepper. Sauté for 3-4 minutes, stirring occasionally. Add in the ground turkey. Cook and crumble until browned through. (Drain out any grease if needed). Add in the 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Cook until fragrant, another 1-2 minutes.
  • CROCKPOT: Transfer the ground turkey mixture into the crockpot. Add in the 1 and 1/2 cups uncooked quinoa (make sure to rinse first in a fine mesh sieve), the 1 can drained and rinsed black beans, the 1 cup frozen corn, 1/2 cup salsa, 1 can (undrained) diced tomatoes, 1 cup chicken stock (broth or water), and the 19-ounce can of enchilada sauce.
  • COOK: Stir well. Cover the slow cooker and cook on high for 2 and 1/2 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture. Once the liquid is absorbed, remove the crockpot lid, and stir together everything again. Add in 1/3 cup diced cilantro, 2 tablespoons lime juice (if using), and the 2 cups cheese. Stir until cheese is melted.
  • SERVE: Add your favorite enchilada toppings to individual plates: any additional cilantro or lime juice, sour cream, pico de gallo or diced cherry tomatoes, fresh avocado or guacamole.
  • MAKE QUINOA ENCHILADAS: If you want to make these into more of traditional enchiladas: Warm up the tortillas, spread some cheese on one side, a large spoonful of the mixture on top of the cheese, and more cheese on top of the mixture. Roll it up, cook until crisp in a skillet over medium high heat, and top with more salsa or enchilada sauce. Add sour cream, green onions, and cilantro if desired.


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