Turkey Quinoa Enchilada Bake with Homemade Enchilada Sauce (in a slow cooker!)

It is one of my 2015 goals to start running a free group every month on Facebook. One that will focus on health in various ways. Providing support and meal planning and sharing recipes and other things I have learned so far on this journey to being the healthiest, awesomest me I can be.

So to kick it all off, this month I am doing a Rock your Crock group. It is a ten day crash course on clean eating with the focus being on crock pot meals....because (as I have admitted many times in the past) I am a lazy cook and the crock pot is my dream come true.

Walking in the door late from coaching cheer practice or a busy day out and about, it is nice to have dinner ready to go. And with so many of the recipes being of the dump in the crock pot and turn it on variety, it has really become my very favorite appliance.

So today I am bringing you a really yummy recipe that fit the bill for my I want Mexican food cravings. I wouldn't say it is a "true" crock pot recipe as you can't really throw it all together and leave the house for the entire day (it only took 2 hours for mine to be done) BUT there is something to be said for the fact that you don't' even have to turn on the oven. And what I can do with the 2-3 hours it is in the crock pot vs the 30-40 minutes it is in the oven. But it is nice to have a quicker option in case you need to get dinner on the table faster.

Because I do think this would also make an awesome casserole. I would probably bake it at 350 for 30-45 minutes, add the cheese and then bake until the cheese is melted. I would also make sure the quinoa is cooked first, eliminating the extra water.

For this recipe I also made my own enchilada sauce. I had no idea what was in enchilada sauce and how to make it but after about 30 seconds of research I found tons of recipes. And they were so easy. So easy. Add this to the list of things I will probably never buy again because the homemade version is easier and better. Plus in the way I always tend to do things fashion, I was missing some of the ingredients so I subbed what was in my fridge and things still turned out pretty great. You've got to love when that happens.

So here is what I did:


1 lb ground turkey (or you can skip this to make it vegetarian friendly)
1 can rinsed black beans
1 can corn (or you can use frozen corn - about 1 cup)
1 1/2 cups rinsed quinoa
1 sweet bell pepper
2 cups fresh salsa
1/2 large onion (red or sweet) minced
1 cup water
1 teaspoon cumin
2 cloves minced garlic
2 teaspoons dried cilantro
1 go of homemade enchilada sauce (or 1 can)

Plus any toppings you like. For us this included limes, shredded cheese, avocado and fresh cilantro. You may want to add plain greek yogurt (a great protein packed sub for sour cream), minced green onion or anything else you like in or on your enchiladas.

** optional add ins: chili powder, small diced jalapeno, chilis

You can also add some spicy. I can't do spicy and I like to make my meals preschooler friendly so I allow my husband to add his own spicy-ness level which works out really well for us.


First melt about a teaspoon of coconut oil in a skillet and brown the turkey. (I seasoned with a little salt and pepper.)

Then put everything into the crock pot. Turn it onto high. Cook for 2-3 hours or until all the liquid is gone and the turkey is cooked through.


Easy Peasy.

I served mine over a mixed green salad with cilantro lime vinaigrette (which is pretty much my favorite dressing of all time.) And it was awesome.