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NCHPAD - Building Healthy Inclusive Communities

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Chicken Enchilada Quinoa Bake


Chicken Enchilada Quinoa Bake
Recipe from: http://bit.ly/1jeUSVv

Prep Time: 15 min
Total Time: 35 min
Servings: 6

Nutrition Facts
Amount per serving
Calories 369 % Daily Values
Total Fat 14g 21%
Saturated Fat 4g 22%
Monounsaturated Fat 4g  
Polyunsaturated Fat 1g  
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 795mg 33%
Potassium 503mg 14%
Total Carbohydrate 37g 12%
Dietary Fiber 8g 30%
Sugars 3g  
Protein 23g 47%
Vitamin A 16%
Vitamin C 15%
Calcium 17%
Iron 16%
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped   
  • 2 ½ cups cooked quinoa (white or red)
  • 1 ½ cups shredded cooked chicken breast
  • 1 can (15 oz) low sodium black beans
  • 1 can (4.5 oz) chopped green chiles
  • 1 tablespoon chili powder
  • 2 cups enchilada sauce
  • 1 cup shredded pepper Jack cheese
  • Cooking spray
  • Toppings:
    • Plain Greek yogurt
    • Sliced avocado
    • Fresh cilantro

Directions:

  1. Heat oven to 350°F. Spray eight-inch square (two-quart) or 13x9-inch (three-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook five minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and two cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese and bake 10 to 15 minutes.
  5. Turn oven control to broil. Place baking dish about five inches from broiler; broil one to two minutes or until cheese is golden and bubbly. Remove from broiler. Top with yogurt, avocado, and cilantro. Serve immediately.

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