*Easy Chicken Enchilada Quinoa Bake

• servings: 5 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

Cooking spray

1 cup dry quinoa

1/2 yellow onion, diced

1 (15-oz.) can black beans, drained and rinsed

1 rotisserie chicken

1 tsp. chili powder

1/2 tsp. ground cumin

3/4 tsp. kosher salt, divided

1 1/2 cups chicken broth

1 10oz can red enchilada sauce (Old El Paso). If the quinoa seems dry when you pull it out of the oven you may want another 1/2 can.

1 cup shredded Mexican blend cheese

Guacamole, sour cream or Greek yogurt, salsa, lime juice

Directions

Preheat oven to 350ºF. Spray a 9x13 inch baking dish with non-stick cooking spray.

Add uncooked quinoa to baking dish, spreading evenly to coat the whole bottom of the pan. Scatter onion and black beans over quinoa.

In a large glass measuring cup or bowl, combine chicken broth, enchilada sauce, chili powder, cumin and salt. Pour over contents in baking dish. Cover with foil and bake for 45 minutes. Remove foil and stir well. If the quinoa seems cooked, add the shredded chicken and shredded cheese overtop, along with more enchilada sauce if needed and bake for another 5-10 minutes, uncovered, until cheese is melted and bubbly.

Remove from oven and add toppings of choice.

Nutrition

• Serving Size: 1.33 cups
• Calories: 390 kcal
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 60 mg
• Sodium: 990 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 30 g