Quinoa Enchilada Casserole – Slow Cooker. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice. You can leave it on top or mix it in, your choice! Serve with sour cream, chopped cilantro, diced avocado, diced tomato, etc. You can have Quinoa Enchilada Casserole – Slow Cooker using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Quinoa Enchilada Casserole – Slow Cooker
Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Into your crockpot, throw in the veggies from above + quinoa, diced tomatoes, black beans, corn, chicken broth, enchilada sauce and spices: chili powder, cumin, salt, and black pepper. Stir all of the above together. 👆 Step Four: Throw and stir some (more) stuff. This easy and delicious slow cooker Enchilada quinoa bake is not only healthy but packed full of flavor.
Quinoa Enchilada Casserole – Slow Cooker step by step
Spread quinoa mixture into the prepared baking dish. To the slow cooker, add all of the ingredients EXCEPT the cheese. Kosher salt and freshly ground black pepper, to taste. Remove the lid and stir the casserole. Taste and adjust seasoning if necessary.