Ingredients
1 lb boneless, skinless chicken breasts, cooked and shredded or chopped
3/4 cup uncooked quinoa
1/2 large onion, chopped
1 large red or yellow bell pepper, chopped
1 tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon ground cumin
2 teaspoons chili powder
15 oz red enchilada sauce
3/4 cup shredded Mexican-style cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a large baking dish.
- Cook quinoa according to package instructions. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper. Sprinkle with salt, cumin, and chili powder. Sauté for about 5 minutes until softened.
- Stir in the cooked chicken and mix until evenly combined. Remove from heat.
- Spread half of the cooked quinoa in the bottom of the prepared baking dish.
- Layer half of the chicken and vegetable mixture over the quinoa.
- Spoon half of the enchilada sauce evenly on top.
- Repeat the layers with remaining quinoa, chicken mixture, and sauce.
- Sprinkle shredded cheese over the top.
- Bake for 25 minutes, or until heated through and cheese is melted.
- Remove from oven and let rest for 5 minutes before serving. Add desired toppings.
Notes
- You can substitute brown rice for quinoa if preferred.
- To make it dairy-free, omit the cheese or use a plant-based alternative.
- Adjust spice level by adding diced jalapeños or extra chili powder.
- This dish freezes well for up to 2 months. Thaw overnight before reheating.
- Prep Time: 25 min
- Cook Time: 25 min