Slow Cooker Enchilada Casserole

Happy Monday all! Today I decided to be responsible since the rest of the week involves doing fun, not work related, things. I worked on tackling one of the things on my project list. Before diving into organizing and cleaning, I fueled up with a Healthy Eggroll (Mission Extra Thin Yellow Corn Tortilla topped with Sargento Light Cheddar, a fried egg & Sriracha) plus 1/2 cup mango. (5 sp).Mid morning I broke for a snack while thinking it’s alot of work when you decide to deep clean. My goal is to go through every room in the house eventually. I think I like to have cleaned versus the process of cleaning.

Banana plus 1 Tbsp Almond Butter?Lunch involved my favorite Shrimp Won Ton Ramen bowl topped with Sriracha (8 sp) plus an Apple.I found this super cute 12 oz French Press 25% off at Target this weekend. Instead of my Starbucks Americano with Cinnamon sprinkled on top, I opted for a cup of homemade Cinnamon Dolce.? Thanks again Lucia for the recommendation – I totally love it!Its been forever since I’ve made a yogurt bowl. Truth be told, I really wanted to find a reason to eat one of these 2 SmartPoints Trader Joe’s Mini Gingerbread Cookies.1/2 cup Trader Joe’s plain 0% Greek yogurt topped with mango, 1 crushed mini gingerbread cookie and a sprinkle of coconut. (3 sp). This was seriously amazing – the mango provided all the sweetness that worked so well with the ginger spice.

Tonight’s dinner was a modified version of this Slow Cooker Enchilada Casserole Recipe.

Fun fact – if you use brown rice, this casserole is 100% Simply Filling.

I used ground turkey instead of ground chicken.

Crazy fact – 1 lb of Extra Lean Jennie-O Ground Turkey is only 5 Smartpoints.After browning the turkey, season it with a little salt and pepper before adding it to your slow cooker.I used 1 1/2 cups Jasmine Rice in place of the quinoa. Just make sure you rinse it well before adding it with the black beans to the slow cooker.The next layer is all your veggies. I added a green bell pepper to the mix.Top with water, fire roasted diced tomatoes, enchilada sauce and 3 Tbsp Homemade Taco Seasoning.Stir to combine and cook on high for 3 hours or until most of the liquid is absorbed.To lighten this up, I used Trader Joe’s Lite Mexican Shredded Cheese. Stir in half the cheese then sprinkle the rest on top finishing with green onions and cilantro.  Cover for 5-10 minutes or until cheese is melted and gooey.?

I had to resist tasting this as soon as I opened the lid!This casserole reminds me of a tamale pie – it might be the rice or the sweet corn but everything blends together into one delicious creamy, cheesy, slightly sweet, spicy bite. The green onions and cilantro brighten the flavor as this dish will definitely stick to your ribs.

It makes 8 servings (about 1 heaping cup) that are 7 Smartpoints each.27 Daily Smartpoints, 16K steps and I’ll be finding a snack to hit 30 points today.

Tomorrow we are heading to Santana Row for the Christmas Tree Lighting, Tasty Eats and Shopping. I cannot wait! Hopefully I’ll be back k in time to post about, if not, I’ll catch up with you all on Wednesday.

Night all!