Cheesy Chicken Enchilada Quinoa Bake
Cooked quinoa is tossed with enchilada sauce, onions, garlic, black beans, and chicken, layered with cheese and baked! An easy, healthy way to get your enchilada fix!
Ingredients
- 3 cups cooked quinoa
- 3 cups shredded chicken
- 1 small onion, sliced
- 2 large garlic cloves, minced
- 2 tsp olive oil
- ¼ tsp kosher salt
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 14 oz can black beans, drained and rinsed
- 1 ¼ cups low-fat Mexican cheese, shredded (or 1/2 cup mozzarella and 3/4 cup low-fat cheddar)
- avocado, sour cream and cilantro for garnish
Directions
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- In a small sauté pan, add oil, onion, garlic, salt, chili powder and cumin. Turn the heat on medium and cook until onions are softened, about five minutes.
- In a large bowl, toss together chicken, quinoa, veggies, black beans, enchilada sauce and 3/4 cup shredded cheese. Transfer to baking dish and top with remaining cheese. Bake until hot and cheese is melted, about 30-35 minutes.
- Serve with low-fat sour cream or Greek yogurt, avocado, and cilantro.