1. In a large saucepan, combined the chicken breasts with the enchilada sauce. Bring to a boil and then simmer for 20-30 minutes until cooked through. Remove from heat and shred. Set aside chicken and sauce.
2. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
3. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
4. In a large bowl, combine quinoa, shredded chicken and enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup shredded cheese.
5. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
6. Serve immediately, garnished with guacamole, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 75 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 30.1mg | 1 % | |
Potassium 183.4mg | 5 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.7g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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