Chicken Enchilada Quinoa Casserole

Here’s an interesting take on an enchilada casserole.  I’d been looking for something different to do with all the quinoa in my pantry and settled on this.  It was a great success and quickly consumed.  I used spicy enchilada sauce which gave it a good kick.  Next time I will likely add a can of hatch green chiles.  If you are feeling adventurous add in some jalapenos as well.

Ingredients

  • 1 1/2 cups dry Quinoa, cook according to package directions1 pound Chicken Breast, trim to bite sized pieces
  • 1 1/2 cups diced Yellow Onion
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups (16 ounces) Spicy Enchilada Sauce
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterrey Jack or Mozzarella Cheese
  • 1/2 cup Chopped Green Onion (place in bowl)
  • 1 Avocado, cut into pieces & placed in bowl with juice of one lemon squeezed over
  • Salsa
  • Sour Cream

Directions

  1. Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray.
  2. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside in large bowl
  3. Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned.
  4. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings.
  5. If needed, cook a few more minutes until chicken is opaque & cooked through.
  6. Add chicken to bowl with quinoa and toss to combine. Transfer to casserole dish.
  7. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
  8. Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
  9. Top with fresh avocado & green onion. Serve salsa & sour cream on the side. (Note: we let each person top their own to fit their preferences)
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Spiced Quinoa

Lent is a season where I am always searching for new, tasty vegan recipes.  If the boys will eat it, even as a side dish, that is even better!  This one was a success.  It is slightly modified from Allrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chicken or vegetable stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts or pine nut/cashew mix

DIRECTIONS:

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20-25 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans and toasted nuts.
  5. Serve warm or cold.

Quinoa with Herbs and Green Onions

This recipe is lent compliant and is from Bishop Sergios of Portland.

quinoarecipe