Chicken Enchilada Quinoa Bake

Ingrédients

• 1 cuillère à soupe chili powder
• 2 cuillères à café olive oil
• 1/2 petite onion, finely chopped
• 2 1/4 cups quinoa
• 15 oz reduced sodium black beans
• 4 oz chopped green chilies
• 2 cups red enchilada sauce
• 1 1/2 cups chicken breast
• 1 1/2 tasses, râpés monterey jack cheese

Directives

1. Using 1 1/4 cup of water, cook quinoa according to package directions. Rinse and drain the black beans.
2. Heat oven to 350 °F (175 °C). Spray an 8" baking dish with Pam.
3. Heat a skillet over medium heat. Add oil and onion, cook 5 minutes or until onion is soft.
4. Reduce to low. Add quinoa, chicken, black beans, green chiles, chili powder and enchilada sauce, stir to combine. Remove from heat.
5. Stir in 1/2 cup of cheese. Transfer quinoa mixture to baking dish. Top evenly with remaining cheese.
6. Bake 10-15 minutes.
7. Turn oven to broil. Placing baking dish about 5 inches from broiler, broil 1-2 minutes or until cheese is golden and bubbly.
8. Remove from broiler and serve.