Quinoa Chicken Enchilada Casserole
A hearty dinner option that’s easily made in advance! Prep everything to put into the oven before dinner, or make and freeze. High in protein, low fat and insanely delicious.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
Ingredients
Scale
- 4 1/2 cups enchilada sauce (homemade or store-bought)
- 1 pound of chicken, chopped into large cubes
- 2 zucchini, diced
- 1 1/2 cups quinoa, rinsed
Instructions
- 1. Preheat the oven to 350. Spray a standard baking dish (9×13 works well) or casserole dish with nonstick spray or olive oil.
- 2. If you’re making the enchilada sauce, begin the sauce and as it’s simmering, brown the chicken in a separate pan for about 8 minutes, seasoned well with salt and pepper.
- 3. Add the chopped zucchini to the baking dish, along with the browned chicken, quinoa and enchilada sauce.
- 4. Cover and bake 45 minutes to one hour, until the quinoa is soft and fluffy.
- 5. Allow to stand for 10 minutes before serving. Top with plain yogurt, shredded cheese, avocado, a squeeze of lime juice, and/or chopped cilantro.
Nutrition
- Serving Size: 4
Find it online: https://fitnessista.com/quinoa-chicken-enchilada-casserole/