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Chicken Enchilada Quinoa Bake
Mexican enchiladas turned into a quick and hearty bake.
2 tsps olive oil
1 1/2 cups chicken breast
4 oz chopped green chilies
1 tbsp chili powder
2 cups red enchilada sauce
15 oz reduced sodium black beans
2 1/4 cups quinoa
1/2 small onion, finely chopped
1 1/2 cups shredded monterey jack cheese
Using 1 1/4 cup of water, cook quinoa according to package directions. Rinse and drain the black beans.
Heat oven to 350 °F (175 °C). Spray an 8" baking dish with Pam.
Heat a skillet over medium heat. Add oil and onion, cook 5 minutes or until onion is soft.
Reduce to low. Add quinoa, chicken, black beans, green chiles, chili powder and enchilada sauce, stir to combine. Remove from heat.
Stir in 1/2 cup of cheese. Transfer quinoa mixture to baking dish. Top evenly with remaining cheese.
Bake 10-15 minutes.
Turn oven to broil. Placing baking dish about 5 inches from broiler, broil 1-2 minutes or until cheese is golden and bubbly.
Remove from broiler and serve.
in 1 serving of Chicken Enchilada Quinoa Bake.
, 34% carbs, 26% protein.
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