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Creamy Quinoa Chicken Enchilada
The perfect recipe for an at home fiesta!
35 min. one pot meal – sign me up! This one pot quinoa enchilada recipe is super simple to make with only 15 mins prep & 20 mins cook time, you’re on your way to a cheesy, creamy dinner that everyone in the family will love!
I tend to avoid Americanized Mexican dishes; due to the high loads of grease & fat you can encounter. But, with just a few switches we’re able to make a traditionally oily dish into a satisfying healthy alternative.
Incorporating sliced avocados to our dish will add a creamy decadent texture, while the diced tomatoes provide a hint of sweetness & a fresh squeeze of lime will help brighten everything right on up! Want a spicy kick? Feel free to add some pizzazz with sliced jalapenos.
Incorporating sliced avocados to our dish will add a creamy decadent texture, while the diced tomatoes provide a hint of sweetness & a fresh squeeze of lime will help brighten everything right on up! Want a spicy kick? Feel free to add some pizzazz with sliced jalapenos.
Creamy Quinoa Chicken Enchilada
The perfect recipe for an at home fiesta!
Ingredients
- 2 tbsp grapeseed oil (we used avocado oil)
- 1 red onion finely chopped (optional)
- 2 cloves garlic minced (minced)
- 1 jalapeno finely chopped (optional)
- 1 1/2 cup quinoa
- 1 cup low sodium chicken stock
- 10 ounce can black beans
- 14.5 oz can diced tomatoes
- 10 oz can mild enchilada sauce
- 1 avocado peeled & cored (sliced into bite sizes)
- 1/2 lb skinless boneless chicken breasts
- 1/4 cup cilantro chopped
- 2 % shredded cheddar cheese (for topping)
- lime wedges
Instructions
For shredded chicken:
- Bring a medium sized pot of water to boil. Turn the heat off & add chicken to the pot. Cover & leave in water for 12 mins (until chicken is cooked through).
- Take the chicken out of the water & let cool to room temperature (or put it in the freezer for about 7 mins).
- Use your fingers to shred the chicken, it’s very easy! Set aside.
Recipe directions:
- In a deep skillet over medium-high heat, add grapeseed oil, onions, garlic & jalapeno; cook for 3 mins, until onions are translucent.
- Add chicken stock, black beans, diced tomatoes, enchilada sauce & quinoa. Stir well, bring to boil & lower heat to a simmer. Cover & cook for about 15-17 mins, until quinoa is cooked & most of the liquid is absorbed. Turn the heat off.
- Add avocado, cilantro & shredded chicken mixing well. Serve topped with shredded cheddar, lime & a few cilantro leaves. Now it’s time to enjoy your healthy fiesta! 🎉
Nutrition
Calories: 448kcalCarbohydrates: 52gProtein: 28gFat: 14gSaturated Fat: 3gCholesterol: 43mgSodium: 820mgFiber: 11gSugar: 4g
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