Go Back
–+ servings

Creamy Quinoa Chicken Enchilada

The perfect recipe for an at home fiesta!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 448 kcal

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
Did you like this recipe?Mention @emBODYment360 on Instagram!