Chicken and quinoa enchilada bake


I’m obsessed with this dish! It lasts well for 3 days in the fridge and is very filling and satisfying. We love it and I’ve been making it once weekly. It’s a keeper!


2 tablespoons ghee or oil
1 each chopped onion and green, red or yellow pepper
1 1/4 cups uncooked quinoa- I like the prerinsed type
1 rotisserie chicken, skinned and chopped
1 can black beans, rinsed
1 cup frozen or fresh corn kernels
1 can chopped green chiles
2 packs/cans enchilada sauce *frontera grill brand or homemade
1-2 tbsp chili powder (I use my chili powder blend found on blog)
1 tsp salt
2 cups shredded cheddar
For garnish*
Plain 2% Greek yogurt
2 ripe avocados mashed with a pinch of salt and juice of 1 or 2 limes
Fresh cilantro
Organic corn chips

Preheat oven to 350, grease a 9×13 baking dish. Rinse quinoa if needed, and get it cooking in a large pot while you saute the onions in the ghee, after 5 minutes, add the pepper and continue for a few minutes. Drain the quinoa when it’s done, and mix everything except the cheese and garnishes right in the pot used for the quinoa (cut down on dish washing). Turn into the baking dish, cover with the cheddar and bake for 25 minutes. Broil on high for a few minutes, watching carefully, while the cheese bubbles and toasts, then let sit for 5 minutes. Scoop out and garnsih with the greek yogurt, avocado mash, cilantro and corn chips. IMG_2023


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