CHICKEN ENCHILADA QUINOA BAKE

CHICKEN ENCHILADA QUINOA BAKE image

Yield 8

Number Of Ingredients 15

1 medium onion, diced
2 tsp. canola oil
1 jalapeño, minced
1 cup quinoa, rinsed well
2 cups water*
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels
1 (15 oz. can) fire-roasted diced tomatoes
1 cups cooked and shredded chicken
1 tsp. cumin
2 tsp. chili powder
1 cup enchilada sauce (also in epicurious)
2/3 cup shredded cheddar cheese, divided
2/3 cup shredded Monterey Jack cheese, divided
sliced scallions, diced avocado, cilantro, sour cream, or any other desired garnishes

Steps:

Preheat the oven to 350 and grease a 2 qt. baking dish. In a medium sauce pan, heat the oil over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, about 5 minutes. Add the quinoa and water and bring to a boil. Cover, reduce heat, and simmer until the water is absorbed and the quinoa is cooked through, about 15 minutes. In a large bowl, combine the quinoa mixture, black beans, corn, diced tomatoes, chicken, cumin, chili powder, enchilada sauce, and salt to taste (about 1/2 - 3/4 tsp.) Stir in half of each cheese. Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheese, and cover the dish with aluminum foil. Bake 15-20 minutes, then remove foil and bake an additional 10 minutes, or until the cheese is melted and browning. Remove from the oven and allow to cool 10 minutes before plating. Sprinkle with desired garnishes and serve. *Note: I poached the chicken in water, and ended up using the poaching liquid in the recipe.