quinoa chicken enchilada bake

1 cup uncooked quinoa OR 2 cups riced cauliflower
1 tbsp extra virgin olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 white onion, chopped
1 can black beans, rinsed and drained
1 can corn, drained
2 chicken breasts, cooked & shredded (or rotisserie chicken!)
1 1/2 cups enchilada sauce (i prefer green instead of red, but either!)
1/4 cup mexican cheese blend
Salt & pepper to taste
1 avocado, sliced
Garnish with chopped cilantro, avocado, and serve with lime wedges

  1. Preheat oven to 350ºF. If using quinoa, cook it according to package instructions. Prepare the rest of the recipe while the quinoa is cooking.  
  2. In a large oven-safe skillet or dutch oven, warm 1 tbsp olive oil over medium heat. Add chopped bell peppers and onions and sauté for a few minutes until they begin to soften and become fragrant.
  3. If you’re using cauliflower rice, pour the riced cauliflower into the skillet with the onions and bell peppers at this point. Continue to sauté until warmed through. (Otherwise, add the cooked quinoa.)
  4. Add black beans, corn, shredded chicken, and enchilada sauce, and mix everything until evenly combined. Season to taste with salt and pepper.
  5. Sprinkle cheese on top, then put in the oven until the cheese melts, about 5 minutes. You can also set the oven to broil to get the cheese bubbly and golden, but make sure you watch it closely so it doesn’t burn!  
  6. Remove from oven and garnish with sliced avocado, chopped cilantro, and green onions or chives. Serve with lime wedges on the side.
  7. Enjoy!

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