One Pot Quinoa Enchilada – Shredded Chicken Optional
This is a perfect meal for dinner and left overs for lunch.
If adding chicken, prepare extra and use for chicken salad, chicken sandwiches or add to a salad.
It may be helpful to make extra quinoa and use for dinner in a day or two. Do you need onions for another meal, chop extra.
Meal planning works best when you think about more than one meal at time!
1 TBS Olive oil or water
1 Red onion, finely chopped
2 Garlic cloves, minced
1 Jalapeno, finely chopped – optional, add only if you like a little bit of “kick”
1 ½ Cups Quinoa, rinsed
1 Cup Low sodium chicken broth or vegetable broth
1 15.5 oz Can Black Beans
1 14.5 oz Can diced tomatoes
1 10 oz Can mild enchilada sauce or home-made, (see below)
1 Avocado, peeled, cored and sliced into bite size piece
½ Pound skinless chicken cutlets or breasts, optional
¼ Cup cilantro, chopped
Shredded Cheddar cheese for topping
In a deep skillet over medium high heat, add olive oil or water, onions, garlic and jalapeno and cook for 3 minutes, until onions are translucent.
Add chicken stock, black beans, diced tomatoes, enchilada sauce and quinoa.
Stir well, bring to a boil and lower heat to a simmer.
Cover and cook for about 15-17 minutes, until quinoa is cooked and most of the liquid is absorbed. Turn off heat.
Add avocado, cilantro and shredded chicken, mix well.
Serve topped with shredded cheddar cheese, a squeeze of lime and a few cilantro leaves.
Directions – Shredded Chicken
Bring a medium sized pot of water to boil. Turn the heat off and add chicken to the pot. Cover and leave in water for 12 minutes, (until chicken is cooked through, 165 degrees with a meat thermometer)
Take the chicken out of the water and let cool to room temp and shred with your fingers or a fork.
Enchilada Sauce – Home-made (can use canned)
1 TBS. Olive oil
3 Garlic gloves, minced
1 Tsp. Minced onion
½ Tsp. Dried oregano
2 ½ Tsp. Chile powder
½ Tsp. Dried basil
1/8 Tsp. Ground black pepper
1/8 Tsp. Salt
¼ Tsp. Ground cumin
1 Tsp. Dried Parsley
¼ Cup Salsa
6 oz Tomato Sauce
1 ½ Cups Water
Heat the oil in a medium pot over medium heat
Add garlic and sauté for 1-2 minutes
Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley and tomato sauce
Mix together add water and stir
Bring to a boil, reduce heat to low and simmer for 15-20 minutes
Use in place of canned enchilada sauce