Chicken Enchilada Quinoa Bake
Preparation Time: 15 mins
Cooking Time: 35 mins
Rating:
FatSecret Members Average Rating
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Mexican enchiladas turned into a quick and hearty bake.
Ingredients
Directions
- Using 1 1/4 cup of water, cook quinoa according to package directions. Rinse and drain the black beans.
- Heat oven to 350 °F (175 °C). Spray an 8" baking dish with Pam.
- Heat a skillet over medium heat. Add oil and onion, cook 5 minutes or until onion is soft.
- Reduce to low. Add quinoa, chicken, black beans, green chiles, chili powder and enchilada sauce, stir to combine. Remove from heat.
- Stir in 1/2 cup of cheese. Transfer quinoa mixture to baking dish. Top evenly with remaining cheese.
- Bake 10-15 minutes.
- Turn oven to broil. Placing baking dish about 5 inches from broiler, broil 1-2 minutes or until cheese is golden and bubbly.
- Remove from broiler and serve.
97 members have added this recipe to their cookbook.
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Reviews
Makes 6 - 1 cup servings.
29 Sep 14 by member: lettygaylor
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Nutritional Summary:
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There are 352 calories in 1 serving of Chicken Enchilada Quinoa Bake.
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Calorie Breakdown: 41% fat, 34% carbs, 26% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1472 kj
352 kcal
Fat
16.29g
Saturated Fat
6.365g
Trans Fat
0g
Monounsaturated Fat
4.627g
Polyunsaturated Fat
1.064g
Carbohydrates
30.55g
Sugar
3.56g
Fibre
6.4g
Protein
23.1g
Sodium
814mg
Cholesterol
53mg
Potassium
381mg
Calorie Breakdown:
Carbohydrate (33%)
Fat (41%)
Protein (26%)
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*Based on an RDI of 2000 calories
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