Slow Cooker Enchilada Quinoa Casserole Food

SLOW COOKER ENCHILADA QUINOA

Steps:

• Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
• Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
• Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Steps:

• Pour all ingredients except cheese and toppings into the slow cooker.
• Stir, cover, and set on high for 3 hours.
• Add the cheese on top, cover, and let sit until the cheese is melted, 10-15 minutes.
• Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Steps:

• Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
• Set the slow cooker to HIGH for 2 to 2 ½ hours. I've made it both ways, and it just depends on your individual slow cooker.
• When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
• When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Steps:

• Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted. Serve immediately, garnished with avocado and tomato, if desired.

SLOW COOKER ENCHILADA QUINOA CASSEROLE

Steps:

• Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
• Serve warm with desired toppings.