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Chicken Enchilada Quinoa Bake
Mexican enchiladas turned into a quick and hearty bake.
Servings:
6
Prep Time:
15 mins
Cook Time:
35 mins
Average Rating:
Ingredients
4 oz chopped green chilies
2 cups red enchilada sauce
2 1/4 cups quinoa
15 oz reduced sodium black beans
1 1/2 cups chicken breast
1 1/2 cups shredded monterey jack cheese
1 tbsp chili powder
2 tsps olive oil
1/2 small onion, finely chopped
Directions
Using 1 1/4 cup of water, cook quinoa according to package directions. Rinse and drain the black beans.
Heat oven to 350 °F (175 °C). Spray an 8" baking dish with Pam.
Heat a skillet over medium heat. Add oil and onion, cook 5 minutes or until onion is soft.
Reduce to low. Add quinoa, chicken, black beans, green chiles, chili powder and enchilada sauce, stir to combine. Remove from heat.
Stir in 1/2 cup of cheese. Transfer quinoa mixture to baking dish. Top evenly with remaining cheese.
Bake 10-15 minutes.
Turn oven to broil. Placing baking dish about 5 inches from broiler, broil 1-2 minutes or until cheese is golden and bubbly.
Remove from broiler and serve.
Nutrition summary
There are
352 calories
in 1 serving of Chicken Enchilada Quinoa Bake.
Calorie split:
41% fat
, 34% carbs, 26% protein.
Related Recipe Collections
High Fiber Recipes
Mexican Main Dish Recipes
Chicken Main Dish Recipes
Chicken Breast Recipes
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