A simply delicious recipe for turkey leftovers featuring undeniably delectable Mexican flavours.
https://www.wellplated.com/crock-pot-mexican-casserole/
Heat olive oil in a large skillet or Dutch over medium high heat. Add cooked shredded turkey and onion. Stir while cooking to heat leftover turkey, about 2-5 minutes. Transfer to the bottom of a large slow cooker.
In the slow cooker add quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. You will know it's done when quinoa is cooked/tender and water is absorbed.
Remove lid and stir. Taste and adjust seasonings as desired. Stir in 1/2 cup of shredded cheese, save rest to sprinkle over the top once served. Cover and cook on high until the cheese melts. Serve hot with desired toppings.
Ingredients
Directions
Heat olive oil in a large skillet or Dutch over medium high heat. Add cooked shredded turkey and onion. Stir while cooking to heat leftover turkey, about 2-5 minutes. Transfer to the bottom of a large slow cooker.
In the slow cooker add quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. You will know it's done when quinoa is cooked/tender and water is absorbed.
Remove lid and stir. Taste and adjust seasonings as desired. Stir in 1/2 cup of shredded cheese, save rest to sprinkle over the top once served. Cover and cook on high until the cheese melts. Serve hot with desired toppings.
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