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
Ingredients
- 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)
Instructions
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Preheat oven to 350 degrees
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In a small saucepan, cook quinoa in the chicken broth until fluffy (15-20 minutes).
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After cooked, gently press quinoa into bottom of greased 9x9 baking dish.
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On top of that add black beans and corn, spreading out evenly across the dish.
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In a separate skillet, heat olive oil, cumin, and red pepper flakes until aromatic (2-3 minutes).
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Next, stir in enchilada sauce and shredded chicken.
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Once well mixed, add on top of your layered mixture in the baking dish.
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Top with cheese if desired and bake at 350 for 15 minutes.
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When serving, top with avocados, tomatoes, or green olives.
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Enjoy!
Hello from Minnesota! I was diagnosed with Generalized Idiopathic Temporal Lobe Epilepsy in 2006. My goal is to create and contribute to a community for those living with Epilepsy & other neurological disorders, so that we can support each other, raise awareness, and share our hope for fewer seizures in the future!