Slow Cooker Ground Turkey And Quinoa Enchilada Stew Recipes

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GROUND TURKEY ENCHILADA STEW WITH QUINOA



Ground Turkey Enchilada Stew with Quinoa image

Ground turkey enchilada stew with quinoa. Stir in lime juice before serving.

Provided by JonSnyde

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h15m

Yield 8

Number Of Ingredients 15

1 pound ground turkey
1 (19 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained
1 ½ cups uncooked quinoa
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup water
1 cup frozen corn
½ cup salsa
½ cup chopped onion
½ cup chopped green bell pepper
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
2 cups shredded Mexican cheese blend
⅓ cup chopped fresh cilantro

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
  • Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 43.6 g, Cholesterol 77.1 mg, Fat 19.4 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 942.7 mg, Sugar 2.3 g

EASY SLOW COOKER ENCHILADAS



Easy Slow Cooker Enchiladas image

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.

Provided by PIXIEBOOTS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h30m

Yield 6

Number Of Ingredients 15

1 pound ground turkey
1 cup chopped onion
¾ cup chopped green bell pepper
2 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
⅓ cup water
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
6 (6 inch) corn tortillas

Steps:

  • Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.
  • Mix Cheddar cheese and Monterey jack cheese together in a bowl.
  • Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
  • Cook on Low until heated through, 5 to 7 hours.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 41.5 g, Cholesterol 128.8 mg, Fat 31.1 g, Fiber 12.7 g, Protein 44.3 g, SaturatedFat 16.8 g, Sodium 1216.2 mg, Sugar 2.3 g

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