Chicken and Quinoa Enchilada Bake
This chicken and quinoa enchilada bake is flavorful, gluten free and reheats so easily for a quick desklunch at the office or an easy dinner on day two. I've brought it as a side dish to parties, or served it as the main event for dinner. With this quinoa bake, you have lots of flexibility. If you have a few extra carrots from the farmer's market, or a lonely red pepper in the fridge - chop it up and throw it in! If you're vegetarian, skip the meat and load up on more vegetables. You can't go wrong.
Prep time: 30 minutes
Cook time: 30 minutes
Tools:
· Stockpot or large saucepan for chicken
· Medium pot for vegetables
· Small pot for quinoa
· Spatula or wooden spoon
· 9x13 baking dish, greased
· Sharp knife for chopping
· Aluminum foil
Ingredients:
· 1 lb ground chicken (I’ve also used turkey. You could try beef, if you like)
· 1 cup uncooked quinoa
· 2 cups water / or 1 cup water and 1 cup chicken stock
· olive oil
· 2 cloves garlic, finely chopped
· 1 small onion (white, red or even shallots), chopped
· 1 medium zucchini, chopped
· 1 (15oz) can black beans, drained and rinsed with cold water
· 1 cup frozen sweet corn kernels
· 8 oz store bought red enchilada sauce
· 3 cups shredded cheddar or Mexican cheese
· 1 tsp ground cumin
· 2 TBSP chili powder
· hot sauce
· 1 avocado, for topping
· sour cream, for topping
· salt and pepper
· Thinly sliced scallions, for topping
Directions:
1) Preheat the oven to 350° F. Using cooking spray, olive oil or butter, grease a 9x13 baking dish.
2) Quinoa preparation. Cook quinoa according to package instructions. I always add a splash of olive oil and a pinch of salt to the water as it boils. Feel free to use 2 cups of water OR one cup of water with one cup of chicken stock for added flavor and protein. Fluff with a fork once done, and set aside, covered.
3) Ground chicken. In your large stockpot or saucepan, add a splash of olive oil and heat pan to medium. Add the ground chicken and season with salt, pepper, cumin and chili powder. Using a wooden spoon or rubber spatula, break up the chicken as it cooks, stirring and making sure the meat is fully cooked. It’s done when there is no longer any pink, and the meat is slightly browned. Drain out any liquid and return the chicken to the same pot, no need to rinse it out.
4) Veggie time. As the chicken is cooking, heat a tablespoon of olive oil in a separate medium pot or saucepan, on medium heat. Add garlic and onions, and cook until fragrant and translucent. Careful to keep stirring so it doesn’t brown or burn. Add the chopped zucchini and a ¼ cup of water and stir until soft. Add frozen sweet corn and rinsed black beans, stirring together. Season with salt and hot sauce to taste.
5) Let’s mix! Add the cooked and fluffed quinoa to the large pot with the ground chicken. Stir in enchilada sauce and mix thoroughly with a spatula. Next add the veggies, carefully stirring until everything is evenly distributed.
6) My favorite part – cheese. Stir in two cups of shredded cheddar or Mexican cheese. If that’s too much for you, use less.
7) Pour the quinoa/chicken/beans/vegetable mixture into the prepared baking dish, and press down with a spatula until even. Top with remaining one cup of shredded cheese. Cover the tray with aluminum foil.
8) Bake the covered dish in the preheated oven for 15 minutes. Remove the chicken and quinoa enchilada bake from the oven, take off the foil, and bake for an additional 10 minutes or until that cheese is melted and gorgeous.
Serve your chicken and quinoa enchilada bakewith sliced avocado, a dollop of sour cream and a sprinkle of sliced scallions. Maybe even a little shredded lettuce. If you’re me, you might even add another sprinkle of cheese.
Yup, I said it, more cheese.
My taste tester loves to eat the leftovers with tortilla chips, it’s a great combination.
Chicken and quinoa enchilada bake - an easy dinner for two - especially as leftovers all week!
