Ingredients
1 c. quinoa
2 c. low-sodium chicken broth
1 tbsp. extra-virgin olive oil
1/2 large onion, diced
1 jalapeño, minced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
2 c. shredded rotisserie chicken
1 c. corn kernels
1 c. red enchilada sauce
1 1/2 c. Shredded Monterey Jack
Chopped tomato, for garnish
Diced avocado, for garnish
Freshly chopped cilantro, for garnish
Preparation
Step 1Preheat oven to 350º. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes.Step 2In a large skillet, heat oil. Add onion, jalapeño, and garlic and cook until tender, about 6 minutes. Add cumin and chili powder and stir until combined, then add chicken, corn, and enchilada sauce (reserve 1 tablespoon for drizzling) and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use) and stir until combined, then top with cheese. Step 3Bake until cheese is melty, 15 minutes.Step 4Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.
