1 T olive or grape seed oil
1/2 c. diced onion
1 jalapeņo, minced
1 cup quinoa
2 cups chicken broth
1 packet (Frontera brand) red enchilada sauce (or one 15 oz. can red enchilada sauce)
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 bag frozen corn
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
3 c. rotisserie chicken in bite-sized pieces
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
1/2 c. chopped fresh cilantro leaves
1 1/2 -2 c. shredded Monterrey Jack or cheddar cheese
1. Heat oil in a large skillet over medium high heat. Add onion and jalapeņo and cook, stirring frequently, until soft. Add garlic and cook until fragrant, about 1 minute.
2. Stir in quinoa, chicken broth, beans, tomatoes, corn, chicken, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Keep an eye on it, you may need to add more liquid if it starts to look a little dry.
3. Stir in avocado, lime juice and cilantro. Sprinkle with Monterrey Jack or cheddar cheese. Serve immediately.