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Dinnertime Recipes

Cheesy Enchilada Quinoa Bake


Serve in Chinet bowls.

What You Need

  • 1 pound ground turkey
  • 1 and 1/2 cups uncooked quinoa
  • 1 can (15 ounces) black beans
  • 1 cup frozen corn
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1/2 cup salsa
  • 1 teaspoon minced garlic
  • 1/2 cup onion
  • 1/2 cup sweet bell peppers I used orange
  • 1 cup water
  • 1 can (19 ounces) red enchilada sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 cups cheddar or Mexican cheese
  • 1/3 cup fresh cilantro chopped
  • Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalapeno


  1. In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.
  2. Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
  3. Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalape├▒o and add it too.
  4. Add in the water, enchilada sauce (I used mild, but use whatever you like best), chili powder, and cumin.
  5. Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
  6. Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
  7. If desired add in the fresh lime juice.
  8. Add a dollup of sour cream and some chopped green onions if desired.



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