NON-VEG
Chicken Enchilada Quinoa Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 cup quinoa
- 1 jalapeño minced
- Diced avocado for garnish
- 2 cup low sodium chicken broth
- 1 tsp. chili powder
- 1 1/2 cup Shredded Monterey Jack
- Diced avocado for garnish
- 2 cloves garlic minced
- 1 tbsp. extra-virgin olive oil
- 1/2 large onion diced
- 1 tsp. ground cumin
- 2 cup shredded rotisserie chicken
- 1 cup corn kernels
- 1 cup red enchilada sauce
- Diced avocado for garnish
- Freshly chopped cilantro for garnish
Ingredients
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Instructions
- Bring the quinoa and chicken broth to a boil and simmer until fluffy and done.
- Heat oil in a large skillet, add onion, garlic and jalapeno and cook until done. At this point add cumin and chili powder and combine. Add corn, enchilada sauce and corn and add 1 ½ cups of cooked quinoa and stir until combined.
- Top it with cheese and bake it for 15 minutes.
- Just before serving, garnish with cilantro, tomato and avocado and serve warm.