Chicken Enchilada Quinoa

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

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

手順

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.

栄養

• カロリー: 2399
• 脂肪総量: 123 g
• 飽和脂肪: 49 g
• トランス脂肪: 0 g
• コレステロール: 361 mg
• ナトリウム: 3545 mg
• 炭水化物総量: 162 g
• 食物繊維: 23 g
• 糖質総量: 26 g
• タンパク質: 139 g