Slow Cooker Quinoa Enchilada Casserole Food
SLOW COOKER QUINOA ENCHILADA CASSEROLE
A vegetarian crockpot quinoa casserole flavored with enchilada sauce and spices and loaded with protein.
Provided by Lindsay Moe
Categories Main Dish
Time 3h25m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 549 kcal, Carbohydrate 68 g, Protein 27 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 2861 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER QUINOA ENCHILADA CASSEROLE
This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It's filling, serves lots of leftover and is bursting with flavour!
Provided by Jessica Hylton
Categories Dinner
Time 17m
Number Of Ingredients 17
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!!
Nutrition Facts : Calories 440 kcal, Carbohydrate 75 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Sodium 1384 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER QUINOA ENCHILADA CASSEROLE
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!
Provided by Chungah Rhee
Categories slow cooker
Yield 6 servings
Number Of Ingredients 15
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.
CROCK-POT SLOW COOKER ENCHILADA CASSEROLE
This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH
Provided by ChefDLH
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
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- Combine all ingredients except the water in a blender or food processor and blend until smooth. Add water until desired consistency is reached.
- Grease your slow cooker insert if you’re worried about it sticking. Then pour in the rinsed quinoa and the enchilada sauce. Stir well. Top with the onions and bell peppers, then the black beans, and finally the spinach. (You want the quinoa at the bottom so it is submerged in the liquid.) Place the spinach on top and cover. Cook on HIGH for 3 hours. (Or on LOW for about 6 hours).
- Remove the lid and add 1 teaspoon of salt, then stir well. Top with cheese if desired and cover for another 15-30 minutes to let the cheese melt. You can leave it on top or mix it in, your choice!
- Remove lid and add about 1 Tablespoon lime juice and serve. Top with your favorite toppings like fresh tomatoes, avocado, cilantro, greek yogurt/sour cream, more lime juice, etc.
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