Cheesy Chicken Enchilada Quinoa
User Reviews
4.5
6 reviews
Excellent
Cheesy Chicken Enchilada Quinoa
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This easy, one-skillet recipe is ready in 30 minutes and has the flavor of chicken enchiladas complete with juicy shredded chicken, onions, red peppers, corn, black beans, and plenty of melted cheese.
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Ingredients
- 3 tablespoons olive oil
- 2 cups sweet onion peeled and diced small (about 1 large onion, Vidalia or yellow onion
- 1 red bell pepper trimmed, seeded, and diced small; reserve a few pieces for garnishing
- 1 cup quinoa I used white
- 1 ½ cups water
- 3 cups chicken use about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet, shredded
- 1 cup Red Enchilada Sauce
- 1 cup corn fresh or frozen
- 1 cup black beans drained and rinsed, cooked
- 2 teaspoons cumin
- 1 teaspoon smoked paprika regular paprika may be substituted
- 1 teaspoon black pepper
- ½ teaspoon salt or to taste (will vary based on how salty the brand of enchilada sauce used is, how salty the rotisserie chicken and cheese are, and personal preference)
- pinch cayenne pepper optional and to taste
- 2 cups Mexican cheese blend shredded
- 1 avocado peeled, seeded, and diced small, optional for garnishing, ripe, Hass variety
- ¼ cup cilantro finely minced, optional for garnishing, leaves
Instructions
- To a large skillet or saucepan, add the olive oil, onions, and sauté over medium-high heat for about 7 minutes, or until onions begin to soften. Stir intermittently.
- Add the red pepper and sauté over medium-high heat for about 3 to 5 minutes, or until peppers begin to soften. Stir intermittently.
- Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
- Add the water, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
- Add the chicken, enchilada sauce, corn, black beans, cumin, smoked paprika, pepper, salt, optional cayenne, and stir to combine. Cook uncovered over medium heat until all ingredients are warmed through, about 3 to 5 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
- Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted, about 2 to 4 minutes.
- Optionally, evenly sprinkle with avocado, cilantro, reserved red pepper for garnishing, and serve immediately. Recipe is best fresh but will keep airtight in the fridge in Reynolds™ Heat & Eat Containers for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.
Nutrition Information
Show Details
Serving
1
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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