One Pot Chicken and Quinoa Enchilada
Find all the same flavors of a decadent chicken enchilada dinner but without the guilt! This one pot quinoa enchilada recipe is Healthy, VERY easy to make and so tasty, both kids and adults love it!
- Prep time
- 8 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons grapeseed oil
- 1 red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 jalapeno (finely chopped (optional – ONLY if you like it spicy!)
- 1 1/2 cup quinoa
- 1 cup low sodium chicken stock
- 10.05 ounces can black beans
- 14.5 ounces can diced tomatoes
- 10 ounces can mild enchilada sauce
- 1 avocado (peeled and cored and sliced bite size)
- 1/2 pound skinless (boneless chicken cutlets or breast, optional)
- 1/4 cup cilantro (chopped)
- shredded cheddar cheese (for topping, optional)
- lime wedges
Instructions
- 1
In a deep skillet or medium high heat, add grapeseed oil, onions, garlic and jalapeno and cook for 3 minutes, until onions are translucent.
- 2
Add chicken stock, black beans, diced tomatoes, enchilada sauce and quinoa. Stir well, bring to boil and lower heat to a simmer. Cover and cook for about 15-17 minutes, until quinoa is cooked and most of the liquid is absorbed. Turn the heat off.
- 3
Add avocado, cilantro and shredded chicken and mix well. Serve topped with shredded cheddar, lime and a few cilantro leaves.
- 4
Bring a medium sized pot of water to boil. Turn the heat off and add chicken to the pot. Cover and leave in water for 12 minutes (until chicken is cooked through).
- 5
Take the chicken out of the water and let cool to room temperature (or put it in the freezer for about 7 minutes).
- 6
Use your fingers to shred the chicken, it’s very easy! Set aside on a plate.