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

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.

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Crockpot Enchilada Casserole
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