Quinoa Enchiladas!
Kristen W.
Yield: one 9x13
Yield: one 9x13
2 cups dry quinoa
10 oz. green enchilada sauce
10 oz. red (mild) enchilada sauce
2 cans (about 9 oz. total) chopped green chiles
1 c. frozen corn (could also be canned, drained)
1 can black beans (drained, rinsed) …sometimes I do 2 cans
1-2 chicken breasts, cooked and shredded (I do mine with
salt and pepper and chili powder)
1 tsp cumin
1-2 tsp chili powder (more for some spice)
1 ½ c. cheese (I like half cheddar half mozarella)
½ c. cheese (for the top)
***
Cilantro, avocado, sour cream, tomato, chips, etc. (serve
with)
***
Cook quinoa according to pkg directions (2 c. water to 1 c.
quinoa)
If cooking and not freezing, preheat oven to 375.
In a large bowl, combine cooked quinoa, enchilada sauces,
green chiles, corn, black beans, cumin and chili powder. Stir in the 1 ½ c.
cheese. (Add salt, pepper, cumin, or chili powder to taste if needed)
Spread quinoa mixture in a 9x13 baking dish and top with
remaining cheese.
For cooking right away, place in oven until it’s bubbly and
cheese is melted, about 15-20 minutes.
If freezing, cover with foil or lid. When baking, either
defrost or plan on about 1.5-2 hours in the oven if you stick it straight in
from the freezer.
TOP with chopped cilantro, avocado, sour cream, tomato, chips,
etc.
