Chicken Enchilada & Quinoa Casserole
This healthy chicken enchilada recipe is sure to hit all the flavors and senses that you’d expect from a traditional Mexican dish.
Servings Prep Time
6people 20minutes
Passive Time
1hour
Servings Prep Time
6people 20minutes
Passive Time
1hour
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a large skillet, cook the chicken breast until no pink remains. Place into an oven safe dish.
  3. Add in the uncooked quinoa, black beans, corn, diced tomatoes, garlic, onion, jalapeno, water, enchilada sauce, chili powder, cumin, — and salt/pepper to taste. Stir to combine. Cover the dish and place into the oven for 1 hour, or until the liquid is all absorbed into the mixture.
  4. Remove the lid and stir everything again. Taste and adjust seasoning (if necessary). Top with cheese, green onions and cilantro.
Recipe Notes

1 Serving – 437 calories, 48.6g of carbs, 9.3g of fat, and 37.8g of protein.

If this recipe is too carb heavy for your liking, you can omit the can of corn to save 7.5 carbs per serving.