Crock Pot Turkey Enchilada Casserole

This crock pot enchilada casserole goes a long way towards keeping the cold at bay. At the moment, much of the U.S. is fighting freezing cold temperatures. From the North Eastern coast to the far reaches of the south, snow has been a recent companion. But who really enjoys being cold? As a momentary time of fun, think snowball fights or snowmen, it can be enjoyable. But on the whole I prefer not to be cold. This casserole is a healthy and nutritious way to ward off the cold. Made with lean turkey and plenty of vegetables this casserole will warm you from the inside out. Put all of these ingredients together in your slow cooker and enjoy the simmering aroma of Mexican cuisine wafting through the house. If you are not hungry when you put it on to cook, you will be before it is done. Keep this crock pot casserole on the healthier side by topping with sliced green peppers, a little Mexican cheese and some plain Greek yogurt in place of the sour cream.

Slow Cooker or Crock Pot Enchilada Casserole

You may notice that I use the words crock pot and slow cooker interchangeably through this conversation. This is because they are essentially the same thing. Both crock pots and slow cookers are all slow cookers. But not all slow cookers are crock pots, haha! Crock Pot is the original brand name of the earliest slow cooker and is now the most recognizable and widely used name, but it is still a slow cooker. To make this casserole, use which ever you have, just make sure it is large enough to fit all of these delicious ingredients. I use this crock pot 3-1/2 quart and it is the perfect size for this recipe. I made this one using lean ground turkey. I began by cooking the turkey and onions on the stovetop until cooked through. Then I added them to the slow cooker. And at this point I piled in the remainder of my ingredients. This enchilada casserole is made with quinoa, red and green bell peppers, black beans, corn, tomatoes, and plenty of seasonings. I found a bowl of this to be very filling. If serving guests you could always present with a nice side salad or some crusty bread. Though to be honest, I found this a very satisfactory meal all by itself.

Print Recipe

Crock Pot Enchilada Casserole

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

6 hours

Servings

servings

Ingredients

• 1 tbsp EVOO
• 1 Lbs Lean ground turkey or chicken
• 1 medium yellow onion diced
• 1 cup quinoa rinsed and drained
• 1 20-oz can of red enchilada sauce
• 1 15-oz can of black beans rinsed and drained
• 1 15-oz can of fire roasted diced tomatoes undrained
• 1 cup corn
• 1 red bell pepper cored and diced
• 1 green bell pepper cored and diced
• 3 cloves fresh garlic minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp red pepper flakes optional, for added heat
• 1 cup shredded mexican cheese divided
• serving suggestions include diced avocado, fresh chopped cilantro, plain greek yogurt, green onions

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 6 hours Servings servings Ingredients 1 tbsp EVOO 1 Lbs Lean ground turkey or chicken 1 medium yellow onion diced 1 cup quinoa rinsed and drained 1 20-oz can of red enchilada sauce 1 15-oz can of black beans rinsed and drained 1 15-oz can of fire roasted diced tomatoes undrained 1 cup corn 1 red bell pepper cored and diced 1 green bell pepper cored and diced 3 cloves fresh garlic minced 2 tbsp chili powder 1 tbsp ground cumin 1 tsp garlic powder 1 tsp red pepper flakes optional, for added heat 1 cup shredded mexican cheese divided serving suggestions include diced avocado, fresh chopped cilantro, plain greek yogurt, green onions

Instructions

1. Heat the olive oil in a large skillet over medium high heat. Add in the turkey and onions and cook until the turkey is no longer pink. Use a wooden spoon or spatula to break up the turkey as it cooks, about 5 minutes.
2. Transfer the turkey onion mixture to a large slow cooker. Add the quinoa, enchilada sauce, beans, tomatoes, corn, bell peppers, seasonings and 1/2 cup of water. Stir to combine. If you like your food a little more spicy add in some red pepper flakes to taste.
3. Cover and cook on low for 6 hours or until the liquid is absorbed and the quinoa is cooked.
4. Stir in 1/2 cup of the shredded Mexican cheese and spread remaining 1/2 cup of cheese over the top of the casserole. Cover and cook on high until the cheese melts, approximately 10 to 15 minutes.
5. Serve hot with your desired toppings of choice.

This crock pot enchilada casserole can be made with turkey, chicken or beef. I eat a lot of chicken, but definitely not a lot of beef. Although I do enjoy a good steak on occasion, red meat is just not that good for you. I try to keep beef to a minimum. The turkey was a delicious change for me. Whichever protein you decide to use, know that this is a really good enchilada casserole recipe that is definitely worth the time to throw together in your crock put. Set the slow cooker on low, come back in 6 hours and you will have a healthy, delicious, ready-to-eat meal at your fingertips. And it is definitely kid friendly. The recipe is not too hot, but if there are no kids involved feel free to spice it up. With cold nights and a hot casserole, it may even work wonders on your love life.