The simplicity of this dish is astonishing. The flavors are addictive. Ladies & gents, here is your new go-to lunch & dinner recipe.
My Chicken Enchilada Quinoa Casserole makes a Big Batch so this is at the ready when you are. Dig in!
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins
1 1/2 cups dry Quinoa, cook according to package directions
1 pound Chicken Breast, trim to bite sized pieces
1 1/2 cups diced Yellow Onion
2 tablespoons Olive Oil
1 tablespoon Chili Powder
1/4 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
2 cups (16 ounces) Red Enchilada Sauce (make sure it's gluten free if you need it to be)
1 cup shredded Cheddar Cheese
1 cup shredded Mozzarella Cheese
1/2 cup Chopped Green Onion
handful of Fresh Cilantro
1 Avocado, cut into pieces & dip in lemon juice
Cooking Spray
One the Side
Salsa
Sour Cream
1
Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside, add to the casserole pot.
2
Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings. Cook a few more minutes until chicken is opaque & cooked through.
3
Add chicken to quinoa and toss to combine. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4
Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
5
Top with fresh avocado, cilantro & green onion. Serve salsa & sour cream on the side.
1 1/2 cups dry Quinoa, cook according to package directions
1 pound Chicken Breast, trim to bite sized pieces
1 1/2 cups diced Yellow Onion
2 tablespoons Olive Oil
1 tablespoon Chili Powder
1/4 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
2 cups (16 ounces) Red Enchilada Sauce (make sure it's gluten free if you need it to be)
1 cup shredded Cheddar Cheese
1 cup shredded Mozzarella Cheese
1/2 cup Chopped Green Onion
handful of Fresh Cilantro
1 Avocado, cut into pieces & dip in lemon juice
Cooking Spray
One the Side
Salsa
Sour Cream
Directions
1
Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside, add to the casserole pot.
2
Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings. Cook a few more minutes until chicken is opaque & cooked through.
3
Add chicken to quinoa and toss to combine. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4
Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
5
Top with fresh avocado, cilantro & green onion. Serve salsa & sour cream on the side.
Authoradmin
