Lately I’ve been seeing a lot of recipes that substitute quinoa for noodles or other carbs. I haven’t had quinoa too many times, but when I did, I loved it! So I decided to experiment a little and create a new spin on chicken enchiladas, using quinoa instead of tortillas. Andy & I both really like Mexican food so I thought this would be a fun one to try out! It turned out great and even reheated well the next day! Here’s what I did:
Chicken Enchilada Quinoa Bake
- 1 cup dry quinoa (white)
- 2 cups low sodium chicken broth
- 1 can black beans
- 1 can corn
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 rotisserie chicken
- 1 can red enchilada sauce
- 2 cups shredded cheese (I used Kraft taco flavored)
Preheat oven to 350 degrees
In a small saucepan, cook quinoa in the chicken broth until fluffy (15-20 minutes).
After cooked, gently press quinoa into bottom of greased 9x9 baking dish.
On top of that add black beans and corn, spreading out evenly across the dish.
In a separate skillet, heat olive oil, cumin, and red pepper flakes until aromatic (2-3 minutes).
Next, stir in enchilada sauce and shredded chicken.
Once well mixed, add on top of your layered mixture in the baking dish.
Top with cheese if desired and bake at 350 for 15 minutes.
When serving, top with avocados, tomatoes, or green olives.