Slow Cooker Turkey Enchilada Quinoa Bake

1 lb ground turkey
1½ c uncooked quinoa
1 can (15 ounces) black beans
1 c frozen corn
1 can (10 ounces) diced tomatoes and green chilies
½ c salsa
1 t minced garlic
½ c onion
½ c sweet bell peppers
1 c water
1 can (19 ounces) red enchilada sauce* (See recipe below to make your own)
1 T chili powder
1 t cumin
2 c cheddar or Mexican cheese
⅓ c fresh cilantro, chopped
Optional: 2 T fresh lime juice, sour cream, green onions, 1 small jalapeño

In a large skillet, cook the ground turkey until browned through. Drain out any grease and place the turkey in the slow cooker. Add uncooked quinoa (rinse first), black beans (drained and rinsed), corn, diced tomatoes and green chilies (do not drain), salsa, and minced garlic. Chop the onion and sweet bell pepper, add to slow cooker. If desired, chop up a jalapeño and add it too. Add water, enchilada sauce, chili powder, and cumin.

Stir everything together really well. Cover the slow cooker and cook on high for 3–3½ hours or until the liquid is all absorbed into the mixture.

Once done cooking, remove the lid and stir everything again. Stir in cheese and fresh cilantro (stems removed and chopped). If desired, add in the fresh lime juice.

Serve with sour cream and some chopped green onions.

Homemade Red Enchilada Sauce
Makes about 1½ cups (12oz)

2 T vegetable oil
2 T flour
4 T chili powder (*not cayenne!)
½ t garlic powder
½ t salt
¼ t ground cumin
¼ t dried oregano
2 c chicken or vegetable stock

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to 3 days.

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