Lazy Girl Chicken Quinoa Enchiladas
Ingredients
The enchiladas
-
1
cup
uncooked quinoa
-
1½
cups
chicken or vegetable broth
-
1
lb.
boneless skinless chicken breasts
-
1
14 ounce can
black beans
-
2
cups
shredded cheese
-
4
cups
enchilada sauce
-
10
10-inch
flour tortillas
The sauce (optional)
-
1
28 ounce can
tomatoes
-
3
tablespoons
chili powder
-
3
tablespoons
taco or Southwestern seasoning
-
½
onion
chopped
-
3
cloves
garlic
-
1
jalapeno
ribs and seeds removed
-
½
teaspoon
salt
Instructions
- Cut large chicken breasts in half or fourths and place quinoa, broth, and chicken in a rice cooker on the 'white rice' setting.
- If making your own sauce, blend all sauce ingredients and simmer for more flavor if desired.
- Combine half of the sauce, half of the cheese, and black beans with the cooked quinoa and chicken in the rice cooker.
- Preheat the oven to 400°F.
- Fill tortillas with the quinoa chicken mixture, roll them up, and place seam-side down in a baking dish.
- Top with remaining sauce and cheese, then bake covered for 20 minutes until bubbly and cheese is melted.
Nutrition Facts (estimated)
Servings
10 large enchiladas
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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