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

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Prep Time

10 min

Cook Time

40 min

Total Time

46 min

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.

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Ingredients

1. 1 cup quinoa, cooked according to package directions
2. 1 small onion, diced
3. 1 sweet pepper, diced
4. 1 clove garlic, minced
5. 1 tablespoon chili powder
6. 1 teaspoon cumin
7. 1 lb chicken, cut into bit sized pieces
8. 2 cups enchilada sauce
9. 1/2 cup cheddar cheese
10. 
    
11. Optional Toppings
12. diced avocado
13. diced tomatos or salsa
14. green onion
15. cilantro
16. greek yogurt
17. jalapeño peppers

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet heat 1 tablespoon of oil over medium high heat. Add diced onions and peppers and sauté for about 3 minutes.
3. Add minced garlic, chili powder, cumin, and chicken. Saute until chicken is cooked and not longer pink about 8 minutes.
4. 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.

By Kim's Healthy Eats

Kim's Healthy Eats https://www.kimshealthyeats.com/