CHICKEN ENCHILADA QUINOA BAKE by
CHEF DAN:
Serves
6-8
INGREDIENTS:
1
cup quinoa
2
cups water
1
tablespoon olive oil
1
onion, diced
1
jalapeño, seeds and ribs removed, diced
1
(15 Oz) can black beans, drained and rinsed
1
cup corn kernels, fresh or frozen
1(15
Oz (can diced tomatoes
1
teaspoon EACH cumin, green chipotle powder, and jalapeno powder
1
tablespoon chili powder
2
cup cooked and shredded chicken
1-1/2-
cups enchilada sauce (recipe to follow)
1
cup cheddar cheese, shredded
1
cup Monterey cheese, shredded
Sliced
scallions, and minced cilantro for garnish
ENCHILADA
SAUCE:
1
teaspoon olive oil
1
onion, minced
3
garlic cloves, minced
3
tablespoon chili powder
2
teaspoons EACH cumin, green chipotle powder, and jalapeno powder
2
teaspoons brown sugar
1
(15 Oz) can tomato sauce
1/2-cup
water
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
Combine
the quinoa and water in sauce-pan and bring to a boil.
2.
Cover,
reduce heat and simmer for 15 minutes.
3.
Remove
from heat and set aside.
4.
MAKING
ENCHILADA SAUCE; in a sauté-pan, heat oil over medium-heat.
5.
Add
onion and sauté for 5 minutes.
6.
Stir
in garlic, chili powders, and sugar, and cook for 1 minute.
7.
Stir
in tomato sauce, water, bring to a boil and simmer, 10 minutes.
8.
Remove
sauce from the heat and set aside.
9.
In
a skillet add oil over medium-heat.
10.
Add
onion, jalapeño and sauté for 5 minutes.
11.
Remove
from heat and transfer to a large mixing bowl.
12.
To
the bowl add cooked quinoa, black beans, corn, tomatoes, chicken, chilies
powders, and 1-1/2-cups enchilada sauce, and 1/2-of each cheeses.
13.
Mix
well and pour into prepared baking dish.
14.
Sprinkle
with remaining cheeses and cover with aluminum foil.
15.
Bake
for 15-20 minutes, remove and garnish with scallions and cilantro. ENJOY
DAN: A-LA!!
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