Chicken Enchilada Quinoa
Get on that quinoa train.
Yields:
4
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
45
mins
Total Time:
0
hours
55
mins
Ingredients
1
c.
quinoa
2
c.
low-sodium chicken broth
1
tbsp.
extra-virgin olive oil
1/2
large onion, diced
1
jalapeño, minced
2
cloves garlic, minced
1
tsp.
ground cumin
1
tsp.
chili powder
2
c.
shredded rotisserie chicken
1
c.
corn kernels
1
c.
red enchilada sauce
1 1/2
c.
Shredded Monterey Jack
Chopped tomato, for garnish
Diced avocado, for garnish
Freshly chopped cilantro, for garnish
Directions
- Preheat oven to 350º. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes.
- In a large skillet, heat oil. Add onion, jalapeño, and garlic and cook until tender, about 6 minutes. Add cumin and chili powder and stir until combined, then add chicken, corn, and enchilada sauce (reserve 1 tablespoon for drizzling) and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use) and stir until combined, then top with cheese.
- Bake until cheese is melty, 15 minutes.
- Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.
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