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    Chicken Enchilada Quinoa

    🌮Mexican
    🍗Poultry
    ​

    4 servings

    porzioni

    10 minutes

    tempo di preparazione

    55 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    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

    Istruzioni

    Preheat 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.

    In 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.

    Bake until cheese is melty, 15 minutes.

    Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    2399

    Grassi Totali

    123 g

    Grassi Saturi

    49 g

    Grassi Insaturi

    -

    Grassi Trans

    0 g

    Colesterolo

    361 mg

    Sodio

    3545 mg

    Carboidrati Totali

    162 g

    Fibra Alimentare

    23 g

    Zuccheri Totali

    26 g

    Proteine

    139 g

    4 servings

    porzioni

    10 minutes

    tempo di preparazione

    55 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    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

    Istruzioni

    1

    Preheat 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.

    2

    In 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.

    3

    Bake until cheese is melty, 15 minutes.

    4

    Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.