Perfect! I was looking for an easy recipe that I could have ready after work and this hit the mark! I subbed frozen mixed peppers and omitted the corn (bc we were out) and made the enchilada sauce as suggested. Even my 2 year old said “mmm, yummy!”.
Made this tonight for dinner. Followed the recipe except instead of water used chicken stock and my homemade enchilada sauce. Plus added 1/2 tsp salt. Served with avacodo, sour cream and fried up some corn tortillas for some crunchy texture. It was delicious. Great recipe!!!
Hi Erin, thank you for the recipe. Have you substituted the quinoa with rice yet? I see someone did with two cups of water… just wondering if you have yet? I would love to make this for a work potluck coming up.
Hi Dave, I’m so sorry there was an issue. Could you mind telling us where in the post you asked for it to be sent to you? Also there is an email button at the top of the post under the title of the recipe that should email you the link directly. Hoping we can troubleshoot this with you!
This recipe was quick and easy to prep, relatively low cost, and absolutely delicious! I was blown away. Also, it makes a ton of food! Will be making this on repeat. Garnished with Greek yogurt, avocado, and cilantro and it was *chef’s kiss*
Was making this regularly and then it fell to the wayside. Time to bring this delicious dish back. I’ve made it using ground chicken and I’ve made it with ground beef. We serve it with a side of tortilla chips. I know it makes this less healthy, but it’s delicious. This one is a keeper. Yum!
I made this for tonight and cant wait to try it. Do you happen to know the mg of sodium for the recipe or per serving? I scanned it through the WW recipe builder and it came back as 6,439mg, so wanted to ask.
Hi Beth! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
I’m out of the house all day. Would likely set it up at 8am and not eat until 6pm. Would it be terribly overcooked or mushy if it cooks on low for 5 hours and then sits on the warm setting for 5 hours? Thanks in advance
Hi Rachel, I really wish I could say, but I haven’t tried keeping it warm for five hours after it has been cooked. I am unsure how the quinoa will hold up. If you decide to experiment, I’d love to know how it goes!
Considering I’ve made this several times and it’s my teen’s favorite meal, AND it’s healthy and easy providing ample leftovers I thought it would be time for a 5 star review!
Perfect! I was looking for an easy recipe that I could have ready after work and this hit the mark! I subbed frozen mixed peppers and omitted the corn (bc we were out) and made the enchilada sauce as suggested. Even my 2 year old said “mmm, yummy!”.
Great to hear, thank you Sarah!
So good!! I didn’t have bell peppers and I used ground beef. It was amazing!
Great to hear, thank you Hannah!
absolutely delicious
Thank you Monica!
If I wanted to sub the turkey for extra black beans, how many cans would be needed for that? One? Two?
Thanks!
Hi Kate, one to two cans would work. It’s up to you how many you would like in the casserole. Enjoy!
Very good but it’s more like a mexican chili. Definitely not a casserole
Glad you were still able to enjoy it!
Made this tonight for dinner. Followed the recipe except instead of water used chicken stock and my homemade enchilada sauce. Plus added 1/2 tsp salt. Served with avacodo, sour cream and fried up some corn tortillas for some crunchy texture. It was delicious. Great recipe!!!
So glad to hear it, thank you!
Hi Erin, thank you for the recipe. Have you substituted the quinoa with rice yet? I see someone did with two cups of water… just wondering if you have yet? I would love to make this for a work potluck coming up.
Hi Dolly! I’ve only used the rice in my baked version: https://www.wellplated.com/mexican-casserole Other readers have had success in doing it. Let us know how it goes!
Just send the recipe.!!
I asked to be sent to my email and it never came just a link to the same site
Hi Dave, I’m so sorry there was an issue. Could you mind telling us where in the post you asked for it to be sent to you? Also there is an email button at the top of the post under the title of the recipe that should email you the link directly. Hoping we can troubleshoot this with you!
This was so so good. I ate it for like, 4 days straight…and could have eaten it for longer if there were any left! I’m definitely making this again!
Yay! So glad to hear, Sarah-Jeanne!
This recipe was quick and easy to prep, relatively low cost, and absolutely delicious! I was blown away. Also, it makes a ton of food! Will be making this on repeat. Garnished with Greek yogurt, avocado, and cilantro and it was *chef’s kiss*
Yay! Thank you Sarah!
Was making this regularly and then it fell to the wayside. Time to bring this delicious dish back. I’ve made it using ground chicken and I’ve made it with ground beef. We serve it with a side of tortilla chips. I know it makes this less healthy, but it’s delicious. This one is a keeper. Yum!
So glad you are enjoying it, Robby! Thank you!
Not yet made, can I use rice instead of quinoa? Add cooked or uncooked. Thank you.
Hi Marie! I’ve only used the rice in my baked version: https://www.wellplated.com/mexican-casserole Other readers have had success in doing it. Let us know how it goes!
This was a big hit with my family and had just the right amount of heat.
Great to hear, Heather! Thank you!
can you put potatos in this?
Hi Jeff! I haven’t tried it myself but you likely could. Let us know how it goes if you decide to give it a try!
I made this for tonight and cant wait to try it. Do you happen to know the mg of sodium for the recipe or per serving? I scanned it through the WW recipe builder and it came back as 6,439mg, so wanted to ask.
Hi Beth! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Can I bake in the oven? Maybe at 250 or 300 degrees covered for 2 or 3 hrs
Hi Elizabeth, here is my baked version: https://www.wellplated.com/mexican-casserole/ Enjoy!
I’m out of the house all day. Would likely set it up at 8am and not eat until 6pm. Would it be terribly overcooked or mushy if it cooks on low for 5 hours and then sits on the warm setting for 5 hours? Thanks in advance
Hi Rachel, I really wish I could say, but I haven’t tried keeping it warm for five hours after it has been cooked. I am unsure how the quinoa will hold up. If you decide to experiment, I’d love to know how it goes!
Considering I’ve made this several times and it’s my teen’s favorite meal, AND it’s healthy and easy providing ample leftovers I thought it would be time for a 5 star review!
Thank you so much, Carissa!
would love to know when an actual serving size is!
Hi Leca, it’s 1/8th of the recipe. We didn’t measure it out in cups.
What size slow cooker should I use?
Hi Andie, I typically use a 6qt or bigger. Enjoy!