Sometimes you really want a hot, bubbly pan of enchiladas. And sometimes you remember that you aren’t as young as you once were and you might need to pay attention to what you eat or suffer the consequences. Today is that day.
I took all of the things I would normally wrap up in a corn tortilla and smother in enchilada sauce and gobs of cheese and gave it a healthier twist by mixing it up with quinoa instead. And I still covered it in cheese so I still win.
And it’s great for meal prep. Another win.
Chicken Enchilada Quinoa Casserole
Prep time: 45 minutes, Serves 6
1 cup quinoa
2 cups water
2 cups chicken breast, cooked and shredded
1 (4 oz.) can diced green chiles
1 (15.5 oz.) can no-salt added black beans, rinsed and drained
1 cup frozen corn
1 (10 oz.) can red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup Mexican cheese, shredded
Preheat oven to 350°.
Rinse quinoa until water runs clear. In a medium saucepan, bring water and quinoa to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15-20 or until quinoa is cooked and most of the liquid has evaporated. Set aside.
In a large bowl, mix together chicken, green chiles and next 5 ingredients (through chili powder). Add cooked quinoa and half the shredded cheese, stir.
Spoon quinoa mixture into a 2.5 quart or a 9x13in. baking dish. Sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is melted and casserole is heated through. Sprinkle finished casserole with chopped cilantro. Serve.
Source: Ruth’s Table, 2018.