Crockpot Enchilada Casserole
Crockpot Quinoa Enchilada Casserole might just be the best crockpot meal I’ve ever made. I realize it it might be the ugliest thing I’ve ever made as well. If you can get past how it looks you will love it!
Crockpot Enchilada Casserole
Ingredients:
1 can kidney or black beans (drained and rinsed)
1 cup frozen corn
1 large can red enchilada sauce or 2 regular size cans of red enchilada sauce
1 can Rotel
1 cup quinoa
1/2 cup water
4 oz cream cheese (half a block)
1 tsp salt
1 tsp pepper
Shredded cheese
1 lb ground turkey
Directions:
In the crockpot combine beans, corn, Rotel, half the enchilada sauce, quinoa, water, salt, and pepper. Mix this together well. Add cream cheese and cook for 4 hours. Brown the ground turkey meat and add 30 minutes before turning off the slow cooker and mix well. Sprinkle cheese across the top before serving.
Optional add-ins: onions and cilantro.
More Crock Pot Recipes
Mediterranean Chicken – Slow cooker recipe
Crockpot Chicken Parmesan
Tex-Mex Curry – a Crockpot Recipe
Chili Con Cerveza Crockpot Recipe
