These easy to make Gluten Free Slow Cooker Cheesy Enchiladas will become a family favorite! They’re the perfect addition to your Taco Tuesday recipe lineup! Or any day recipe lineup, because lets be real, it doesn’t have to be Tuesday for me to enjoy a delicious meal like this!
1lb of ground beef or turkey
1 and 1/2 cups uncooked quinoa
1 can (15oz) black beans drained
1 cup frozen corn
1 can diced tomatoes and chiles
1/2 cup red onion chopped
1 cup of bell peppers chopped
1 cup of water
1 can enchilada sauce*
1 tbsp garlic powder
1 tbsp chili powder
1 tsp cumin
2 cups of shredded cheese
Optional: avocado, gluten free chips, cilantro, sour cream for garnishes
- *I use Frontera packets and need 2. Sometimes I mix and match, using the red enchilada sauce and a taco seasoning one.
Cook the beef/turkey until brown. Drain.
Add all the ingredients into the crockpot except the cheese and optional garnishes.
Stir to combine.
Cook on high for about 3 hours, stirring occasionally. You want to watch for the liquid to be absorbed.
Once the water is almost completely absorbed, turn off the slow cooker and add in the shredded cheese, stirring to get the cheesy goodness all throughout the pot.
Serve by itself or on top of chips. I love these gluten free hint of lime chips from Late July.