I am so excited to share this recipe with you guys today. This recipe is the first (of many) that I’ve made from one of my new favorite bloggers, Emily Bites!
She is ah-mazing. Emily writes about lightened up fun comfort food, often with a twist on the original. She is so super creative and I love that she lists the Weight Watchers point values on each recipe- one less step for me!
This recipe is perfect for this time of year, crank the oven up and enjoy the warm and cheesy quinoa bake.
Chicken Enchilada Quinoa Bake
1 Tablespoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Red Pepper Flakes
¼ teaspoon Oregano
½ teaspoon Paprika
1 ½ teaspoons Cumin
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1.25 lb Ground Chicken
3 cups cooked Quinoa
1 cup corn (I used frozen, thawed)
1 (15 oz) can Black Beans, drained and rinsed
2 (10 oz) cans Red Enchilada Sauce
½ cup Fat Free Sour Cream
4 oz (about 1 cup shredded) Reduced Fat Sharp Cheddar Cheese
1 (2.25oz) small can Sliced Black Olives
Optional toppings: scallions, cilantro, avocado, sour cream, guacamole, peppers, etc.
- Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
- Combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper in a dish and stir together to make your own taco seasoning. Set aside.
- Bring a large nonstick skillet over medium heat and add the ground chicken. Cook while breaking up with a wooden spoon until meat is completely browned and broken into small pieces. Drain grease from the pan, if any. Add the taco seasoning from step 2 and stir together until well combined. Transfer the mixture to a large mixing bowl and add the quinoa, corn and black beans. Stir until well combined. Add the enchilada sauce, sour cream and 2 ounces (half) of the shredded cheddar and stir until thoroughly combined.
- Transfer the contents of the mixing bowl to the prepared baking dish and spread evenly. Sprinkle the remaining 2 ounces of cheese and black olives over the top. Bake for 35 minutes until the bake is bubbly and heated throughout and the cheese is melted.
- Top with any additional optional toppings. I added sliced green onions to mine!
Recipe slightly adapted from: Emily Bites
Emily’s original recipe was to use ground beef instead of the ground chicken. If you want to use beef, it will be delicious too- Emily recommends 95% lean if you want to keep it light like her.
I absolutely loooooved this recipe. It’s probably my favorite quinoa recipe I’ve ever tried. Mixing the enchilada sauce and the sour cream into the quinoa with the other ingredients makes the quinoa flavorful and so saucy.