Monday, November 24

Quinoa Enchilada Bake

I'll eat just about anything with melted cheese on top. Add to that chicken, quinoa, onion and green chile and and this is one of the most scrumptous dishes I've had the pleasure of eating lately.

It's also fairly quick and easy, especially if you boil the chicken in advance. (about 15-20 minutes, then shred it with two forks.)


2 tbsp olive oil
1 small onion, finely chopped
2 cups cooked quinoa, white or red
1 cooked chicken breast, shredded
1/2 can (15 oz) black beans
3 tbsp canned chopped green chiles
1 1/2 cup enchilada sauce (from 19 oz can)
1/2 cup cheddar cheese, shredded
1 cup Mozzarella cheese, shredded

Heat over to 350 degrees
Spray 8 inch square ceramic baking dish
Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper Mozzarella cheese.
Bake 10 to 15 minutes

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