Cheesy Chicken Enchilada Quinoa
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Averie Cooks · by Averie Sunshine★ 4.5 (2)

Cheesy Chicken Enchilada Quinoa

NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 71%
CARBS 55G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC42G OTHER6G TOTAL SUGAR
FAT 24G38% OF CAL
8G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-skillet enchilada-flavored quinoa bowl with shredded chicken, peppers, corn, beans, and cheese. It tastes like chicken enchiladas but cooks in 30 minutes.

mainmexicanbowlchickenbeansgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion (peeled and diced small (about 1 large onion))
  • 1 red bell pepper (trimmed, seeded, and diced small; reserve a few pieces for garnishing)
  • 1 cup quinoa (I used white)
  • 1 1/2 cups water
  • 3 cups shredded chicken
  • 1 cup red enchilada sauce
  • 1 cup corn (fresh or frozen)
  • 1 cup cooked black beans (drained and rinsed)
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • pinch cayenne pepper (optional and to taste)
  • 2 cups shredded Mexican cheese blend
  • 1 ripe Hass avocado (peeled, seeded, and diced small, optional for garnishing)
  • 1/4 cup cilantro leaves (finely minced, optional for garnishing)
PREP
5M
SODIUM
786MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.