I know, I know, I have yet another quinoa recipe. I bought this huge bag at Costco and I haven’t even made a dent in it. Good thing the fam loves the stuff! Annnd it just so happens to be Cinco De Mayo next week so I was thinking Mexican.
This is an awesome week night recipe and leaves plenty of leftovers for lunch the next day. And my favorite part is I only used one pan for this dish! I have mentioned before how much I loooove my Lodge cast iron skillet, but it truly is one of my favorite pans. It’s inexpensive, durable, and goes from stove top to oven.
Back to the Enchilada Bake… The recipe is pretty basic so feel free to add any of your favorite toppings!
Chicken Quinoa Enchilada Bake
2014-04-29 12:06:53
Serves 6
Prep Time
10 min
Cook Time
40 min
Total Time
46 min
Nutrition Facts
Serving Size
343g
Amount Per Serving
Calories 420
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 82mg
27%
Sodium 866mg
36%
Total Carbohydrates 35g
12%
Dietary Fiber 7g
30%
Sugars 10g
Protein 33g
Vitamin A
44%
Vitamin C
68%
Calcium
17%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup quinoa, cooked according to package directions
- 1 small onion, diced
- 1 sweet pepper, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 lb chicken, cut into bit sized pieces
- 2 cups enchilada sauce
- 1/2 cup cheddar cheese
- Optional Toppings
- diced avocado
- diced tomatos or salsa
- green onion
- cilantro
- greek yogurt
- jalapeño peppers
Instructions
- Preheat oven to 350 degrees.
- In a large skillet heat 1 tablespoon of oil over medium high heat. Add diced onions and peppers and sauté for about 3 minutes.
- Add minced garlic, chili powder, cumin, and chicken. Saute until chicken is cooked and not longer pink about 8 minutes.
- Add cooked quinoa and enchilada sauce and mix until combined. If you have a oven proof skillet top with cheese and bake for about 10-15 minutes until cheese is melted and bubbly. If you do not have an oven proof skillet and mixture to a lightly greased casserole dish, top with cheese and bake.
Kim's Healthy Eats http://www.kimshealthyeats.com/
Pure comfort food in one pan! I love how easy this enchilada bake is, Kim. It looks so delicious!
Thank you so much Georgia!