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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN ENCHILADA QUINOA BAKE Recipe

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This recipe for CHICKEN ENCHILADA QUINOA BAKE is from EPIC YOUTH POSSE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBSP OLIVE OIL
1 SMALL ONION , FINELY CHOPPED
2 C QUINOA, COOKED
1 CHICKEN BREAST, COOKED & SHREDDED
8 OZ BLACK BEANS, DRAINED
3 TSP CANNED CHOPPED GREEN CHILES
1½ C ENCHILDA SAUCE
½ C CHEDDAR CHEESE, SHREDDED
1 C MOZZARELLA CHEESE
Directions:
Directions:
Preheat oven to 350º. Spray 8 inch square baking dish with cooking spray. Heat a medium size skillet over medium high heat. Add oil & onion, cook until onions are tender. Reduce heat to low, add quinoa, chicken, black beans, green chiles & enchilada sauce, stir to combine. Remove from heat.

Stir in cheddar cheese, transfer mixture to baking dish top evenly with mozzarella cheese. Bake 10-15 minutes.

Turn oven control to Broil and broil 1-2 minutes or until cheese is bubbly and golden. Serve with sour cream.
Personal Notes:
Personal Notes:
Play with recipe, use cheeses you prefer! I like to use Colby Jack. Leave out black beans if preferred.

 

 

 

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