Chris and I wanted to try out a new enchilada recipe that was a much healthier alternative to regular enchiladas. Let’s face it, since the holidays came and went, I feel like I’ve been eating WAY too much, and needed to cut back and get back on track. We figured dinners such as this one wouldn’t hurt!
Here it goes:
Skinny Enchilada Bake
Adapted from Fusion
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 1/2 cups cooked quinoa or brown rice
- 1 1/2 cups shredded cooked chicken breast
- 1 can black beans
- I can green chiles
- 1 tablespoon chili powder
- 1 19-oz can enchilada sauce
- 1/2 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- Sour cream
- Avocados, sliced
- Fresh cilantro
- Heat oven to 350 degrees F. Spray a 13×9-inch baking dish with cooking spray.
- Heat skillet over medium high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa (or rice), chicken, black beans, green chiles, chili powder, and enchilada sauce; stir to combine. Remove from heat.
- Stir in cheddar cheese. Transfer mixture to baking dish. Top evenly with pepper jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler. Broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from oven and top with sour cream, avocado, and cilantro. Serve immediately.
We used beef as a substitute for chicken, and it turned out wonderfully. I hope you enjoy this as much as we did!