Wednesday, November 11, 2015

Quinoa & Chicken Enchilada Bake

If you follow my blog you know I love casseroles, one-pot wonders and Tex-Mex foods. This one has most of those bases covered. Quinoa is pronounced KEEN-wah and is one of the superfoods that are easy to find today. I like to buy mine in bulk for a local grocery. I have tried several recipes (a few are on here) for soups, stews, casseroles, etc. Look for more, we really enjoy it.

  • 1/4 cup water
  • 1 small sweet onion, finely chopped
  • 1 clove garlic, minced
  • 2 1/2 cups cooked quinoa (I used tri-color)
  • 1 package Gardein meatless Chick'n Strips, cut into bite-sized pieces
  • 1 can black beans, rinsed and drained
  • 1 can chopped green chiles
  • 1 tablespoon chili powder
  • 2 cans enchilada sauce
  • 1/2 cup Daiya cheddar shreds
  • 1 cup Daiya PepperJack shreds
  • Garnish: sour cream, avocados, etc.
  • Note: next time I would add 3/4 cup corn kernels, 1-2 teaspoons cumin and chopped cilantro

Heat oven to 350. Spray 8 or 9-inch square baking dish with cooking spray. Cook quinoa according to package directions to get 2 1/2 cups.

Heat small skillet over medium high heat. Heat water til steaming/boiling, add onion and garlic and sweat until onions are soft. Remove from heat.

In a large bowl add quinoa, chicken, black beans, chiles, chili powder and enchilada sauce. Stir well.

Add the cheddar cheese and stir well.

Pour mixture into your prepared baking dish. Top with Pepper Jack cheese.

Bake 10-15 minutes until hot and bubbly.

Garnish with your favorite items and serve.


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