- 1 pound ground turkey, I used Honeysuckle White
- 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) 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 jalopeno
- In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.
- 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 (I used medium), and minced garlic.
- Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalopeno and add it too.
- Add in the water, enchilada sauce (I used mild, but use whatever you like best), chili powder, and cumin.
- 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.
- Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
- If desired add in the fresh lime juice.
- Add a dollup of sour cream and some chopped green onions if desired.
- **If you want to make these into more of traditional enchiladas: warm up the tortillas, spread some cheese on one side, a large spoonful of the mixture on top of the cheese, and more cheese on top of the mixture. Roll it up and top with more salsa or enchilada sauce. Add sour cream, green onions, and cilantro if desired.
For the enchilada sauce either use one large can (19 ounces) or two smaller cans (10 ounces each). When cooking the ground turkey, make sure it reaches an internal temperature of 165 degrees F.