Chicken Enchilada Quinoa Bake
Nutrition per Serving
352
Calories
23.1g
Protein
30.55g
Carbs
16.29g
Fat
Mexican enchiladas turned into a quick and hearty bake.
Ingredients
4 oz chopped green chilies
2 cups red enchilada sauce
15 oz reduced sodium black beans
2 1/4 cups quinoa
1 1/2 cups shredded monterey jack cheese
1 1/2 cups chicken breast
1 tbsp chili powder
2 tsps olive oil
1/2 small onion, finely chopped
Instructions
1. Using 1 1/4 cup of water, cook quinoa according to package directions. Rinse and drain the black beans.
2. Heat oven to 350 °F (175 °C). Spray an 8" baking dish with Pam.
3. Heat a skillet over medium heat. Add oil and onion, cook 5 minutes or until onion is soft.
4. Reduce to low. Add quinoa, chicken, black beans, green chiles, chili powder and enchilada sauce, stir to combine. Remove from heat.
5. Stir in 1/2 cup of cheese. Transfer quinoa mixture to baking dish. Top evenly with remaining cheese.
6. Bake 10-15 minutes.
7. Turn oven to broil. Placing baking dish about 5 inches from broiler, broil 1-2 minutes or until cheese is golden and bubbly.
8. Remove from broiler and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment