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Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswater¾cupquinoa1tablespoonextra-virgin olive oil2mediumpoblano peppers, chopped1jalapeño pepper, finely chopped½mediumonion, chopped1tablespoonchili powder2teaspoonsground cumin½teaspoonsalt2 ½cupsshredded or cubed cooked chicken1(15 ounce) cangreen or red enchilada sauce, divided¾cupshredded Monterey Jack cheese, dividedChopped tomato, avocado, scallion and/or cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswater
¾cupquinoa
1tablespoonextra-virgin olive oil
2mediumpoblano peppers, chopped
1jalapeño pepper, finely chopped
½mediumonion, chopped
1tablespoonchili powder
2teaspoonsground cumin
½teaspoonsalt
2 ½cupsshredded or cubed cooked chicken
1(15 ounce) cangreen or red enchilada sauce, divided
¾cupshredded Monterey Jack cheese, divided
Chopped tomato, avocado, scallion and/or cilantro for garnish
DirectionsPreheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.Originally appeared: EatingWell.com, October 2016
Directions
Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.
Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.
Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.
Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.
Originally appeared: EatingWell.com, October 2016
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Nutrition Facts(per serving)439Calories21gFat21gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
