CHICKEN ENCHILADA QUINOA BAKE

I made this for dinner last night.  It was met with mixed reviews.  I thought it was pretty good, not off the hook like Guy Fieri would say, but worth making again.  My husband thought it didn’t have enough flavor.  I will admit he has the better taste buds.  So still needs a little tweaking.  I used the homemade enchilada sauce which is post on my blog.  This recipe is from Tablespoon. Changes I made: rinse and drain the black beans.  I only used a total of 1/2 cup of cheese.  Cheese is not in the DASH diet. Homemade enchilada sauce. And did not add the cotija cheese.  If you are not familiar with quinoa it is a seed, taste very good and is a protein.

chicken enchilada

Chicken Enchilada Quinoa Bake

Prep Time 15 min Total Time 35 min Servings 4

INGREDIENTS

2 tablespoons olive oil

1 small onion, finely chopped

2 1/2 cups cooked quinoa (white or red)

1 1/2 cups shredded cooked chicken breast

1 can (15 oz) Progresso™ black beans

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 tablespoon chili powder

2 cups Old El Paso™ enchilada sauce (from 19-oz can)

1/2 cup shredded sharp Cheddar cheese (2 oz)

1 cup shredded pepper Jack cheese (4 oz)

Sour cream or plain Greek yogurt

Sliced avocado

Fresh cilantro

Crumbled cotija (white Mexican) cheese, if desired

DIRECTIONS

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  5. Bake 10 to 15 minutes.
  6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
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