Lazy Girl Chicken Quinoa Enchiladas Recipe & How to Cook Guide

INGREDIENTS:

For the Enchiladas
1 cup uncooked quinoa, rinsed
1½ cups chicken or vegetable broth
1 lb. boneless skinless chicken breasts
1 14 ounce can black beans, rinsed and drained
2 cups shredded cheese
4 cups enchilada sauce (use canned sauce OR see recipe below)
10 10-inch flour tortillas

For the Sauce (optional)
1 28 ounce can tomatoes (refilled twice with water or broth)
3 tablespoons chili powder
3 tablespoons taco or Southwestern seasoning
half an onion, chopped
3 cloves garlic
1 jalapeno, ribs and seeds removed
½ teaspoon salt (more to taste)

HOW TO COOK:

1. Put the quinoa, broth, and chicken in a rice cooker. Select the "white rice" setting - when it's done, just double check that the chicken is cooked through.

2. If you're making your own sauce, puree all the sauce ingredients in a blender. If you want, simmer the sauce for a while to bring out more flavor. But this is the lazy girl's enchiladas, so...

3. Pour about half of the sauce, half of the cheese, and the black beans directly into the rice cooker with the cooked quinoa and chicken - stir to combine.

4. Preheat the oven to 400 degrees. Place a scoop of the quinoa chicken filling in the center of a tortilla. Roll up and place seam-side down in a 9x13 baking dish. Repeat until all tortillas are filled.

5. Top with remaining sauce and cheese. Bake, covered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Serve!

Source: Pinch of Yum

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