Chicken quinoa enchilada bake

I’m so excited to be cooking with you guys this week! This recipe is really easy to put together, so it’s perfect for our first livex cooking date 🤗

Below I’ve listed the ingredients, so you can grab them before Tuesday.

I’ll make a few suggestions for what you can prep ahead of time, so your organized and can easily follow along. You can do all of them, or some. Whatever works best for you!

SHOPPING LIST

**Trader Joe’s will have everything on this list, or your local grocery store.

Chili powder (1 tbsp)
1 clove fresh garlic
1 large red bell pepper
salt
pepper
EVOO
1 medium/large sweet onion
Quinoa 1 cup uncooked (2-1/2 cups cooked) look for one that you DO NOT have to soak.
Chicken (rotisserie or 2 large boneless skinless breasts)
1 can organic black beans
1 can chopped green chiles
Enchilada sauce (2 cups)
1 large or 2 small bags of shredded Mexican cheese

OPTIONAL FOR TOPPINGS

1-2 ripe avocados
sour cream
cilantro

PREP AHEAD OF TIME

PRE HEAT OVEN TO 350

Have a large skillet out on your stove top
Dice onion
Dice red pepper
Drain the black beans
mince garlic
Cook and shred your chicken. If your using store bought rotisserie, shred the chicken.
Have your 8 inch square baking dish out, and greased with evoo
quinoa cooked
Have other ingredients on the counter so you don’t have to go looking for them 🙂
GLASS OF WINE POURED! 💃🏼🙌🏻🍷

RECIPE INSTRUCTIONS

In and large skillet, on low heat, drizzle in the extra virgin olive oil.
Add in your diced onion, red pepper, and minced garlic. Stir
Season with a pinch of salt
Cook until onions and peppers have softened. About 5 minutes
Remove from heat. Add the quinoa, chilis, enchilada sauce, black beans, chicken, 1 cup cheese and chili powder. Stir to combine
transfer to your baking dish
top heavily with cheese
bake 10-15 minutes
turn on broil for 1-2 minutes

Remove from the oven and top with (optional) sour cream, avocado and chopped cilantro.