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  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cups quinoa cooked, I used red, white or red
  • 1 chicken breast cooked and shredded
  • 8 oz black beans (about half can)
  • 3 tbsp canned chopped green chiles
  • 1 1/2 cups tomatoes sauce
  • 1/2 cup cheddar cheese shredded
  • 1 cup Mozzarella cheese shredded
  • sour cream to serve
  • cilantro freshly chopped, for garnish


    • Heat oven to 350°F.
    • Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
    • Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
    • Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
    • Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper Mozzarella cheese.
    • Bake 10 to 15 minutes.
    • Turn oven control to broil and broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream and cilantro. Serve immediately.