Quinoa Enchilada Crockpot
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (41)

Quinoa Enchilada Crockpot

NUTRITION · PER SERVING200M COOK
CAL 30%·PRO 74%
CARBS 61G40% OF CAL
11G FIBER8G SUGAR42G OTHER
FAT 25G37% OF CAL
9G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker casserole combining seasoned ground turkey, quinoa, beans, corn, and fire-roasted tomatoes in enchilada sauce with melted cheese. Customizable toppings let each diner adjust heat and toppings to taste.

mainmexicancasserolechickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced bell pepper (I use red)
  • 1 pound lean ground turkey
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups uncooked quinoa
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1/2 cup salsa
  • 1 (14-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 cup chicken stock (or chicken broth or water)
  • 1 (19-ounce) can red enchilada sauce (see note 1)
  • 2 cups Cheddar cheese (or Mexican blend cheese; I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese)
  • 1/3 cup fresh cilantro (finely chopped)
  • Toppings as desired (see note 2)
PREP
20M
SODIUM
1561MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.