Pour the quinoa, enchilada sauce, diced tomatoes with green chilies, black beans, corn, water, garlic powder, cumin, salt, pepper, and cream cheese in the slow cooker and stir.
Cover and cook on low for 5 - 7 hours or on high for 4 - 5 hours.
During the last 30 minutes of cooking time, give the quinoa mixture a good stir to make sure the cream cheese is incorporated into the quinoa. Sprinkle the grated cheese on top. Cover and let the cheese melt (about 20 to 30 minutes).
Serve topped with your favorite toppings such as diced tomatoes, diced avocados, sour cream, etc.