Chicken Enchilada Quinoa

Chicken Enchilada Quinoa

Fixings

1 c. quinoa

2 c. low-sodium chicken stock

1 tbsp. extra-virgin olive oil

1/2 huge onion, diced

1 jalapeño, minced

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. stew powder

2 c. destroyed rotisserie chicken

1 c. corn portions

1 c. red enchilada sauce

1 1/2 c. Destroyed Monterey Jack

Hacked tomato, for decorate

Diced avocado, for embellish

Newly hacked cilantro, for decorate

Bearings

Tangy-key-lime-pie.

Preheat stove to 350º. In a little pot, join quinoa and chicken stock and heat to the point of boiling. Lessen hotness to a stew and cook until cushioned, 15 to 20 minutes.

In an enormous skillet, heat oil. Add onion, jalapeño, and garlic and cook until delicate, around 6 minutes.

 Add cumin and bean stew powder and mix until consolidated, then add chicken, corn, and enchilada sauce (save 1 tablespoon for sprinkling) and mix until joined. 

Add 1 1/2 cups cooked quinoa (hold rest for sometime in the future) and mix until consolidated, then top with cheddar.

Bbq-italian-sausage-and-pepper-pie.

Heat until cheddar is melty, 15 minutes.

Decorate with tomato, avocado, cilantro, and saved enchilada sauce and serve. Appreciate it !!!

Chicken Enchilada Quinoa VIDEO