Quinoa, Chicken Enchiladas



This recipe is delicious and protein rich. The kids, big and small, really like it. I like to top it off with some fresh tomatoes and avocado.

Ingredients:


  • 1 rotisserie chicken, deboned and diced
  • 1 cup quinoa
  • 1 (10oz) can mild enchilada sauce
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 (14oz) cup canned black beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • salt and freshly ground black pepper, to taste
  • 2 cups shredded cheddar jack cheese, divided
  • 1 avocado, diced (optional)
  • 1 Roma tomato, diced (optional)
Instructions:


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine chicken, quinoa, enchilada sauce, corn, black beans, cilantro, cumin, garlic, and chili powder; season with salt and pepper, to taste. 
  4. Stir in 1 cup cheddar jack cheese.
  5. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheese has melted, about 15 minutes.
  6. Serve immediately, garnished with avocado and tomato, if desired.



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