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Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

Before you jump to Quinoa Enchilada Casserole - Slow Cooker recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to start saving energy by going a lot more green.

A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

The kitchen by itself offers you many small methods by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. It’s about being practical, usually.

We hope you got insight from reading it, now let’s go back to quinoa enchilada casserole - slow cooker recipe. To make quinoa enchilada casserole - slow cooker you need 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Quinoa Enchilada Casserole - Slow Cooker:
  1. Provide olive oil
  2. You need ground turkey (or ground beef or ground chicken)
  3. Use small yellow onion, diced
  4. Provide bell peppers, diced
  5. Prepare garlic, minced
  6. Provide uncooked quinoa, rinsed
  7. Use red enchilada sauce
  8. Provide black beans, drained and rinsed
  9. Get fire roasted diced tomatoes, undrained
  10. Use water or unsalted chicken broth
  11. Use chili powder
  12. Get ground cumin
  13. Use garlic powder
  14. Provide brown sugar
  15. You need each salt, pepper, smoked paprika
  16. Provide shredded cheese of choice, divided
Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!

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