Chicken Enchilada Quinoa Bake
Recipe from: http://bit.ly/1jeUSVv
Prep Time: 15 min
Total Time: 35 min
Servings: 6
Ingredients:
Nutrition Facts
Amount per serving
Calories 369
% Daily Values
Total Fat 14g
21%
Saturated Fat 4g
22%
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 795mg
33%
Potassium 503mg
14%
Total Carbohydrate 37g
12%
Dietary Fiber 8g
30%
Sugars 3g
Protein 23g
47%
Vitamin A
16%
Vitamin C
15%
Calcium
17%
Iron
16%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 ½ cups cooked quinoa (white or red)
- 1 ½ cups shredded cooked chicken breast
- 1 can (15 oz) low sodium black beans
- 1 can (4.5 oz) chopped green chiles
- 1 tablespoon chili powder
- 2 cups enchilada sauce
- 1 cup shredded pepper Jack cheese
- Cooking spray
- Toppings:
- Plain Greek yogurt
- Sliced avocado
- Fresh cilantro
Directions:
- Heat oven to 350°F. Spray eight-inch square (two-quart) or 13x9-inch (three-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook five minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and two cups of the enchilada sauce; stir to combine. Remove from heat.
- Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese and bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about five inches from broiler; broil one to two minutes or until cheese is golden and bubbly. Remove from broiler. Top with yogurt, avocado, and cilantro. Serve immediately.