Lazy Chicken Quinoa Enchiladas
Spicy enchilada are a real taste treat and these are no exception. With savory chicken, high protein quinoa and black beans (a favorite for sure) topped with homemade sauce like that famous chef says BAM!
We like fast and easy and this version in either a crock pot or rice cooker is perfect for that!
For those going gluten free you could make your own corn tortillas or just purchase at your favorite Mexican grocery store.
1 cup uncooked quinoa, rinsed
1½ cups chicken or vegetable broth
1 lb. boneless skinless chicken breasts
1 14 ounce can black beans, rinsed and drained
2 cups shredded cheese
4 cups enchilada sauce (use canned sauce OR see recipe below)
10 10-inch flour tortillas
For the Sauce (optional)
1 28 ounce can tomatoes (refilled once with water or broth)
3 tablespoons chili powder
3 tablespoons taco or Southwestern seasoning
half an onion, chopped
3 cloves garlic
1 jalapeno, ribs and seeds removed
½ teaspoon salt (more to taste sea or himalayan salt for the minerals)
If the chicken breasts are large, cut them in half or in fourths. Put the quinoa, broth, and chicken in a rice cooker. Select the “white rice” setting – when it’s done, just double check that the chicken is cooked through. You can shred it with two forks directly in the pot.
If you’re making your own sauce, puree all the sauce ingredients in a blender. If you want, simmer the sauce for a while to bring out more flavor. But this is the lazy girl’s enchiladas, so…
Pour about half of the sauce, half of the cheese, and the black beans directly into the rice cooker with the cooked quinoa and chicken – stir to combine.
Preheat the oven to 400 degrees. Place a scoop of the quinoa chicken filling in the center of a tortilla. Roll up and place seam-side down in a 9×13 baking dish. Repeat until all tortillas are filled.
Top with remaining sauce and cheese. Bake, covered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Serve!
Source: Pinch of Yum
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